Meat of a duck is considered rather fatty and nourishing therefore on a table to it it is better to serve slightly sour sauces. Such sauces are perfectly combined, giving an opportunity to enjoy delightful taste and spicy aroma of the prepared dish.
It is required to you
- Recipe No. 1:
- cranberry fresh or frozen — 350 g;
- orange juice — 6 tablespoons;
- sugar — 4 tablespoons.
- Recipe No. 2:
- oranges – 2 pieces;
- orange liqueur - 0.5 glasses;
- refiner syrup-0.5 glasses;
- red wine vinegar - 1 tablespoon;
- thyme dry-1 pinch;
- salt;
- water - 0.5 glasses.
Instruction
1. Recipe No. 1. Cranberry sauce. Wash out a cranberry under cold water, shift in a pan with the thick not scorched bottom, put on a plate and include weak fire. If you use a frozen cranberry, then it is necessary to defreeze it previously.
2. As soon as the cranberry began to boil, to add to it orange juice. Carefully to mix the received consistence, again to bring to the boil and to leave to cook for 15-17 minutes.
3. Remove a pan from fire, to cool and wipe a little a cranberry through a sieve. Pour sugar into the received weight, again to put on a plate and weary on small fire until sugar isn't dissolved in sauce.
4. It is better to serve sauce always in separate ware, previously having cooled it.
5. Recipe No. 2. Orange sauce. Wash oranges and rind with them.
6. To cut a dried peel of one orange with thin strips about one centimeter long. To rub a dried peel of the second on a small grater and to put aside.
7. Manually or by means of the juice extractor to squeeze out juice of two peeled oranges.
8. Take a small stewpan (it is possible also a frying pan), to pour in it in wine vinegar and to add sugar. On weak fire to bring sugar to a condition of ""caramel"", watching closely that it didn't burn.
9. To add the squeezed-out orange juice, orange liqueur, a polished dried peel and a dry thyme to the received mix.
10. In small capacity to boil a half of a glass of water. Add the orange peel cut with straws, bring to the boil and cook 5 minutes. Cast away boiled straws on a colander, allow to flow down to water, and then put in sauce. Salt, pepper – to taste.
11. Serve the received sauce in hot in a look. Bon appetit!