What sauces are served with duck and how to cook them at home with your own hands

New Year’s holidays are coming soon and we decided to tell you what sauce to serve with duck. We have also prepared for you 14 of the most delicious sauce recipes for serving with duck.

Cranberry sauce for duck

Sweet and sour cranberry duck sauce is a truly classic recipe. It is with this berry that duck is most often combined (at least in regions where cranberries grow). This sauce is perfect for wild duck, but it goes just as well with poultry.

Composition:

• cranberries – 200 g;
• water – 200 ml;
• olive oil – 2 tbsp. l.;
• garlic – 3 cloves;
• sugar – 1 tbsp. L.;
• liquid honey (preferably buckwheat or linden) – 1 tbsp. l.;
• khmeli-suneli – 1 h. l.;
• Italian herbs – 1 tsp;
• Tabasco sauce (can be replaced with any chili sauce) – 1 tsp;
• salt

How to make the sauce:

1. Grind the cranberries until smooth. You can use a blender, but it’s better to grind it by hand (with a spoon or kitchen spatula) so that pieces of berries remain.
2. Chop the garlic (with a knife or through a press – at your discretion).
3. Add garlic, sugar, dry spices and salt to taste to the berries. Mix.
4. Add hot sauce and honey. Pour in about 100 ml of water.
5. Grind all ingredients again. About halfway through the process, add the remaining water.
6. Place the mixture on low heat.
7. Bring to a boil and simmer for 10-15 minutes until you get the desired consistency. If the sauce comes out too thick, you can add more water.

Serve this sauce immediately after preparation, when it is still warm. If you put it in the refrigerator, it will caramelize and taste much worse.

Orange sauce for duck

Another classic sauce for duck breast and even whole duck is orange. Although there are a lot of ingredients in this recipe, the dish is prepared very simply and quite quickly.

Composition:

• orange – 3 pcs.;
• white wine (preferably semi-sweet or semi-dry) – 100 ml;
• soy sauce – 100 ml;
• olive oil – 150 ml;
• garlic – 4 cloves;
• liquid honey – 2 tbsp. l.;
• lime juice – 1 tsp;
• rice vinegar – 1 tbsp. l.;
• corn starch – 1 tbsp. l.;
• sesame – 1 tbsp. L.;
• khmeli-suneli – 1 h. l.;
• hot pepper sauce (any) – 1 tsp;
• salt

Recipe:

1. Grind the garlic, khmeli-suneli and sesame seeds to a smooth paste. The easiest and fastest way to do this is in a blender.
2. Place the mixture in a saucepan. Add butter and starch.
3. Heat the mixture over medium heat, stirring frequently.
4. Reduce heat. Add honey and stir until completely dissolved.
5. Add orange and lime juices, wine, soy sauce, vinegar and hot pepper sauce. Stirring constantly, cook this combination for 5 minutes.
6. Add dry spices and salt to taste. Mix.
7. Increase the heat. Literally after 30-40 seconds turn it off.

The sauce for duck with orange tastes completely different from cranberry. So it’s worth trying both.

Sauce for duck with apples

Apple sauce for duck in the oven is another great option for complementing a delicious bird. It’s very easy to prepare, so there’s no reason not to try it!

Composition:

• apple – 8 pcs.;
• wine vinegar (preferably white) – 75 ml;
• butter – 150 g;
• sugar – 60 g;
• dried cloves – 6 pcs.;
• salt

How to prepare the sauce:

1. Grind the cloves to a powder. An ordinary pestle will do the job well.
2. Peel and core apples. Chop into small pieces.
3. Place the chopped apples in a blender along with all other sauce ingredients.
4. Grind into puree.
5. Put on fire. Bring to a boil and simmer for 10 minutes.

You can also bake duck in this sauce. Follow all the steps of the latter and spread it on the duck, it is better to bake it in the sleeve.

Garlic sauce

Garlic sauce also perfectly complements the baked bird. This is a simple duck sauce with minimal ingredients, but no less delicious.

Composition:

• cream – 200 ml;
• garlic – 5 cloves;
• soy sauce – 2 tbsp. l.;
• mustard (spicy) – 1 tbsp. l.;
• curry – 1 h. l.;
• parsley (or other aromatic herb) – 2 sprigs;
• salt;
• ground black pepper.

Garlic sauce recipe:

1. Grind the garlic in a crusher.
2. Combine it in a bowl with sour cream. To stir thoroughly.
3. Chop the parsley as finely as possible. Add to sour cream along with mustard and curry. Mix again.
4. Pour in soy sauce. If necessary, add salt and pepper to taste.
5. Beat the mixture (with a whisk or in a blender).

In general, you can eat anything with this garlic sauce, but it is especially good as a sauce for boiled pork. But duck and boiled pork or beef tongue often decorate the festive table together.

Pear sauce

Apple sauce with pear is also a great sauce option for homemade duck. But you can cook it without adding an apple – it just turns out sweeter, which not everyone will like.

Composition:

• pear (the juicier the better) – 2 pcs.;
• apple – 1 pc.;
• butter – 100 g;
• water – 100 ml;
• soy sauce – 1 tbsp. l.;
• liquid honey – 1 tbsp. l.;
• apple cider vinegar – 1 tbsp. l.;
• spice mixture (any) – 1 tbsp. l.

Recipe:

1. Melt the butter in a fairly large saucepan.
2. Peel the fruit. Cut into small pieces and place in a saucepan with oil.
3. Add water. Place on low heat.
4. Simmer for 45 minutes, stirring occasionally (infrequently).
5. Add vinegar, soy sauce and honey.
6. Without removing from heat, stir the mixture with a wooden spatula until smooth.
7. Add spices. Stir and simmer for another 4-5 minutes.

The sauce prepared according to this recipe cannot be stored for a long time. Fruits quickly deteriorate and become sour. Therefore, it should be prepared immediately before serving.

For Peking duck

Chinese plum sauce for duck is a traditional addition to duck cooked in Beijing style. There is another classic sauce –hoisin. But it’s better to stick with the plum recipe, because it’s richer and more refined.

Composition:

• plum (pitted) – 500 g;
• rice vinegar (can be replaced with wine vinegar) – 50 ml;
• soy sauce – 30 ml;
• sugar – 60 g;
• garlic – 4 cloves;
• ginger root – 1 tbsp. l.;
• cinnamon stick – 1 pc.;
• star anise – 2 pcs.

How to do:

1. Cut the garlic cloves in half.
2. Combine absolutely all ingredients in a large saucepan or saucepan.
3. Place on fire and bring to a boil. Then cook until the plums are completely boiled (usually this takes about 30 minutes).
4. Remove the cinnamon stick, garlic and star anise.
5. Beat everything else in a blender (or grind by hand).
6. Return to heat and bring to a boil again. Then turn it off immediately.

In China, such a sauce is not only served immediately, but also prepared for future use. It can last for several months in sterilized jars.

Duck sauce in the oven

There are many variations of orange sauce for duck. One recipe has already been suggested above, but now let’s look at orange sauce for duck baked in the oven.

Composition:

• orange juice – 250 ml;
• orange peel – 50 g;
• ginger root – 50 g;
• garlic – 5 cloves;
• white wine (dry) – 60 ml;
• olive oil – 1 tbsp. l.;
• soy sauce – 4 tbsp. l.;
• sugar – 5 tbsp. L.;
• corn starch – 3 tbsp. l.;
• salt

Cooking process:

1. Pour hot water (not boiling water) over the orange zest. It is desirable that there is no white pulp on the zest, but only an orange crust.
2. Leave for 20 minutes.
3. Pour out the water. Grate the zest on the finest grater (or chop it almost into a paste with a knife).
4. Pour juice, vinegar, wine and soy sauce over the chopped zest.
5. Add sugar and mix well until smooth.
6. Add starch and mix again.
7. Peel the ginger. Grate on a fine grater along with garlic.
8. Heat the olive oil well in a large saucepan. Then add ginger and garlic.
9. Boil until a strong smell appears. Then add the mixture prepared earlier (in step 5).
10. Reduce heat to low. Cook the sauce, stirring continuously until it thickens.

Lemon sauce

An interesting sauce for duck with lemon – sour, but goes well with poultry. For those who like a sweeter dressing, you can simply increase the amount of sugar.

Composition:

• lemon – 0.5 pcs.;
• corn oil (can be replaced with olive oil) – 6 tbsp. l.;
• sugar – 1 tsp. l.;
• mustard seeds – 0.5 tsp;
• salt;
• ground black pepper.

Step by step recipe:

1. Peel half a lemon. Grind the zest on the smallest grater.
2. Squeeze the juice from the lemon and combine with the zest.
3. Grind the mustard seeds in a mortar to a powder. Add to lemon juice along with ground pepper (amount to taste). Mix well.
4. Add butter and sugar to the mixture. Season with salt.
5. Beat thoroughly (preferably in a blender, but you can do it by hand).

When serving, this sauce is often decorated with fresh basil leaves. It not only decorates the gravy boat, but also adds a little piquancy. It can also be used as mustard salad dressing. Especially if you use French mustard.

Lingonberry sauce

This recipe lingonberry sauce is very quick and simple. It’s not for nothing that they call it five-minute sauce. You can use both fresh and frozen berries, and the finished dish can easily stand in the refrigerator for a whole week.

Composition:

• lingonberries – 250 g;
• white wine (dry) – 50 ml;
• water – 200 ml;
• sugar – 75 g;
• starch – 1 tbsp. l.;
• hot red pepper – 0.25 pcs.;
• cinnamon – 0.5 tsp;
• salt

Recipe:

1. Finely chop the pepper. Place in a saucepan along with lingonberries, sugar, salt and cinnamon. Mix.
2. Turn on the heat and bring to a boil. After boiling, boil the mixture for 2 minutes.
3. Beat (with a blender or by hand).
4. Add wine and mix thoroughly.
5. Dilute the starch with a small amount of water. Add to future sauce.
6. Return to heat. Bring to a boil and turn off immediately.

This version of the sauce is perfect as a dip for French fries and even as a dressing for burgers.

Cherry sauce

Spicy cherry sauce for duck is quite an interesting combination. When heated, cherries do not lose their characteristic taste, so they are strongly felt in the finished dish.

Composition:

• cherry (pitted) – 200 g;
• cherry juice – 60 ml;
• lemon juice – 2 tbsp. l.;
• sugar – 2 tbsp. L.;
• starch – 1 tsp. l.;
• nutmeg – 1 pinch;
• cinnamon – 1 pinch;
• coriander – 1 pinch;
• cloves – 2 pcs.;
• salt

How to do:

1. Heat a frying pan (without oil). Pour cherry juice into it, add salt and spices.
2. Simmer over low heat for 1 minute.
3. Add cherries, lemon juice and sugar. Cover with a lid and simmer for about 15 minutes.
4. Dissolve starch in a couple of tablespoons of cool water. Add to the pan and mix well.
5. Simmer for another 3 minutes.

Prune sauce for duck

For lovers of prunes, there is another option for dressing duck meat. The combination is exquisite and very pleasant to the taste.

Composition:

• prunes – 200 g;
• chicken broth – 200 ml;
• white wine (dry) – 120 ml;
• orange juice – 5 tbsp. l.;
• wine vinegar – 1 tbsp. l.;
• sugar – 5 g;
• cinnamon – 5 g;
• ground ginger – 5 g;
• nutmeg – 3 g;
• ground pepper (preferably white) – 2 pinches.

Recipe:

1. Mix broth, wine, juice and vinegar in a saucepan. Place on low heat.
2. Finely chop the prunes.
3. When the liquid in the pan boils, add chopped plums.
4. Stirring frequently, simmer for 15 minutes.
5. Add sugar and all spices. Stir and cook for another 5 minutes.
6. Remove from heat. Beat in any way (in a blender or with a whisk).

There is a variation of this recipe in which prunes are mixed with dates. In this case, you should take 100 g of both dried fruits.

Honey mustard sauce

Duck sauce with honey is a popular and very good solution. Honey goes well with duck and brings out its flavor. And so that dip does not turn out too cloying, the honey sweetness is often balanced with mustard.

Composition:

• honey – 100 g;
• mustard – 4 tbsp. l.;
• egg – 2 pcs.;
• lemon juice – 4 tbsp. l.;
• soy sauce – 2 tbsp. l.;
• olive oil – 150 ml;
• turmeric;
• salt;
• ground black pepper.

How to cook:

1. Separate the yolks from the eggs. Add them to the blender. The whites can be discarded.
2. Add honey, mustard, juice and soy sauce to the yolks.
3. Divide the oil into 2 equal parts. Pour one part into the blender bowl.
4. Beat the mixture until smooth.
5. Add salt and spices to taste. Also, pour in the rest of the oil.
6. Whip until desired “sauce” consistency.

It is not necessary to use a blender – the dish can be prepared using a whisk. You just have to work longer with your hands, but this will not affect the taste and consistency.

Raspberry sauce

Raspberry duck sauce is a fairly new recipe, but is rapidly gaining popularity. Previously, raspberries were almost never used in sauces, but now they are becoming more widespread.

Especially in combination with different types of meat, including duck (especially legs). Definitely worth a try!

Composition:

• raspberries – 500 g;
• onions (preferably blue) – 1 pc.;
• butter – 100 g;
• water – 100 ml;
• sugar – 3 tbsp. L.;
• soy sauce – 1 tbsp. l.;
• mustard – 1 tbsp. l.;
• salt;
• ground black pepper.

Recipe:

1. Pour the raspberries into the pan. Add water and sugar.
2. Turn on the heat and bring the berries to a boil.
3. Reduce heat to low and cook berries for about 25 minutes.
4. Add oil, mustard, salt and pepper. Boil for another 5 minutes. If at this stage the mixture is too thick, you can add a little water.
5. Remove from heat.
6. Chop the onion as finely as possible. Add to hot berry mixture along with soy sauce. To stir thoroughly.

Try for a change to replace regular mustard with Dijon, maybe you will like this option better.

Redcurrant sauce for duck breast

Red currants are not just a good way to replace traditional cranberries. This berry has its own original taste, which is why the sauce made from it is unique and goes well with the breast.

Composition:

• red currant – 350 g;
• hot red pepper – 1 pc.;
• garlic – 2 cloves;
• marjoram – 2 pinches;
• sugar;
• ground black pepper;
• salt

Recipe:

1. Place the berries in a saucepan and add sugar. The amount of sugar should be varied depending on how sweet or sour you want the finished sauce to be.
2. Cut the garlic and pepper into thin slices. Add to berries.
3. Add marjoram, salt and pepper to taste. Mix.
4. Place on low heat and bring to a boil. Then boil for 15 minutes.
5. Remove from heat. Strain through a sieve and discard all dry residue.
6. Return the strained sauce to the heat. Boil for a few more minutes until it thickens to the desired consistency.

The finished sauce can be rubbed through a sieve, but this is not necessary. Its consistency is already convenient enough to be consumed with duck.