Best 6 Roast Duck With Lingonberry Sauce Recipes

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Indulge in a culinary masterpiece with our Roast Duck with Lingonberry Sauce, a dish that embodies the essence of rustic elegance. Originating from the heart of Sweden, this traditional recipe has been passed down through generations, captivating taste buds with its symphony of flavors. The succulent duck, roasted to perfection, boasts a crispy, golden-brown skin that shatters upon the first bite, revealing tender, juicy meat infused with aromatic herbs and spices. Accompanying the duck is the jewel of the dish, a vibrant lingonberry sauce, its tangy sweetness perfectly complementing the richness of the duck. This article presents two variations of this classic dish: a traditional Swedish Roast Duck with Lingonberry Sauce and a modern take with Roasted Duck Breast with Lingonberry Gastrique. Both recipes offer step-by-step instructions, ensuring a hassle-free cooking experience. Additionally, discover a delightful selection of side dishes that elevate the Roast Duck experience, including Creamy Mashed Potatoes, Roasted Brussels Sprouts with Bacon, and a refreshing Lingonberry Compote. Prepare to tantalize your palate with this timeless dish, sure to become a favorite in your culinary repertoire.

Here are our top 6 tried and tested recipes!

DUCK BREAST WITH BERRY SAUCE



Duck Breast with Berry Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

6 large boneless duck breast fillets, skin on
Salt and freshly ground black pepper
2 tablespoons oil
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken or duck stock
1/3 cup brown sugar
3 sprigs fresh rosemary
2 cups berries: blueberries, raspberries, or blackberries
2 tablespoons butter

Steps:

  • Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
  • To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

PAN-ROASTED DUCK BREAST WITH TRUFFLED POLENTA AND LINGONBERRY SAUCE



Pan-Roasted Duck Breast with Truffled Polenta and Lingonberry Sauce image

Categories     Berry     Duck     Mushroom     Backyard BBQ     Cornmeal     Red Wine     Summer     Grill     Grill/Barbecue     Jam or Jelly     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 20

Sauce
2 cups dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can low-salt beef broth
2 fresh thyme sprigs
1 bay leaf
1 1/2 teaspoons butter, room temperature
1 1/2 teaspoons all purpose flour
1/2 cup lingonberry preserves
Polenta
Nonstick vegetable oil spray
2 tablespoons olive oil
2 garlic cloves, minced
6 ounces fresh crimini (often labeled baby bella) mushrooms, sliced (about 2 cups)
2 1/2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 2 cups)
3 cups low-salt chicken broth
3/4 cup polenta (coarse cornmeal)*
1 tablespoon white truffle oil
6 boneless duck breast halves with skin (about 2 1/4 pounds)
Additional olive oil

Steps:

  • For sauce:
  • Bring wine, chicken broth, beef broth, thyme sprigs, and bay leaf to boil in heavy large saucepan. Boil until reduced to 1 cup, about 35 minutes. Mix butter and flour in small bowl to blend. Whisk butter-flour mixture into broth. Simmer until slightly thickened, about 2 minutes. Stir in lingonberry preserves; simmer 1 minute. Remove thyme sprigs and bay leaf. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)
  • For polenta:
  • Spray 8x8x2-inch baking dish with nonstick spray. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add garlic; stir until beginning to brown, about 30 seconds. Add all mushrooms; sauté until soft, about 5 minutes. Add chicken broth; bring to boil. Gradually whisk in polenta. Reduce heat to medium and cook until polenta is tender and mixture is very thick, stirring frequently, about 10 minutes. Stir in truffle oil. Season to taste with salt and pepper. Transfer to prepared pan, spreading evenly. Press plastic wrap onto surface of polenta. Refrigerate until cold, at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Prepare barbecue (medium-high heat). Preheat oven to 450°F. Score skin of duck breasts in crisscross pattern (do not cut through to meat). Sprinkle duck with salt and pepper. Heat heavy large ovenproof skillet over high heat. Add duck breasts, skin side down, to dry skillet. Reduce heat to medium and cook until skin is golden brown, about 7 minutes. Turn duck over and transfer skillet to oven; roast to desired doneness, about 5 minutes for medium-rare. Using tongs, transfer duck to cutting board; tent with foil. Let stand while grilling polenta.
  • Cut polenta into 6 rectangles; brush both sides with additional olive oil. Grill until warm and slightly charred, about 3 minutes per side. Place 1 polenta rectangle on each of 6 plates. Cut duck breasts crosswise into 1/2-inch-thick slices; fan 1 duck breast over polenta on each plate. Drizzle with sauce and serve.
  • *Sold at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute regular yellow cornmeal and cook for about half the time.

CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE



Crisp-Tender Roast Duck with Cherry-Rosemary Sauce image

Provided by Ted Allen

Categories     main-dish

Time 5h40m

Yield 4 servings

Number Of Ingredients 11

One 5-pound Pekin (aka Long Island) duck
Kosher salt and freshly ground pepper
1 shallot, peeled and chopped
3 cloves garlic, chopped
1 cup cherries fresh or frozen, halved and pitted
1/2 cup chicken stock, preferably homemade, or low-sodium store bought
2 tablespoons cherry or berry whole-fruit preserves
2 teaspoons honey
1 teaspoon fresh rosemary leaves, chopped
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 300 degrees F.
  • Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
  • Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
  • While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
  • After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
  • Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.

EASY ROAST DUCK



Easy Roast Duck image

Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 3

1 4- to 5-pound duck
Freshly ground black pepper
1/4 cup soy sauce, more or less

Steps:

  • Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
  • Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
  • Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).
  • Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.

ROAST DUCK WITH LINGONBERRY SAUCE



ROAST DUCK WITH LINGONBERRY SAUCE image

Categories     Duck

Yield 6 servings

Number Of Ingredients 5

2 10-ounce jars lingonberries in sugar
2 teaspoons chopped fresh thyme
2 5 1/2- to 6-pound ducks (thawed if frozen), rinsed, patted dry, excess neck skin cut away
2 lemons, halved
10 fresh thyme sprigs

Steps:

  • Mix lingonberries and thyme in bowl. (Can be made 2 days ahead. Cover; chill.) Preheat oven to 350. Rub outside of each duck with cut side of 1 lemon half; discard lemon halves. Sprinkle duck cavities with salt and pepper. Place 1 lemon half and 5 thyme sprigs into cavity of each duck. Place large rack in large roasting pan. Place ducks on rack. Roast 1 1/2 hours. Remove ducks from oven. Increase oven temperature to 450. Using bulb baster, remove fat from pan. Place wooden spoon in cavity of each duck and tilt duck so juices run into pan; return ducks to rack. Roast until golden brown, about 45 minutes longer. Let ducks stand 10 minutes. Carve ducks; arrange on plates. Serve, passing lingonberry sauce separately.

LINGONBERRY ROAST DUCK



Lingonberry Roast Duck image

Yesterday I was feeling adventurous and so I pulled a duck from the freezer and thawed it for the evening. Here's the recipe I came up with, a combination of a general roast duck recipe with a version of a spicy (peach, but I substituted lingonberry) basting sauce recipe that I've enjoyed in the past. The resultant duck was absolutely wonderful! Prep time includes marination. This is a Pantry Challenge recipe.

Provided by Julesong

Categories     Stocks

Time 3h

Yield 4 serving(s)

Number Of Ingredients 13

5 1/2-6 lbs ducklings
3/4 cup lingonberry preserves
1/4 cup soy sauce
1/4 cup sherry wine
1/2 cup hard apple cider
10 cloves garlic, minced
1/2 teaspoon dried ancho chile powder
1/4 tablespoon lemon juice
1 -2 teaspoon Tabasco sauce, to taste
1/2 large onion
2 1/2 tablespoons honey
1/2 cup chopped scallion (green onion)
3 cups additional hard apple cider

Steps:

  • Rinse/wash and dry the duckling, removing any giblets, etc, that are inside (use the giblets to make an excellent broth, another time*- you can freeze them for later use, if necessary).
  • In a bowl, combine the jam, soy sauce, sherry, hard cider, garlic, lemon juice, and Tabasco.
  • Pour 1/2 cup of the jam mixture into the inside of the duck and roll the duck around to coat the inside; place on roasting rack in the roasting pan.
  • A quarter of a cup at a time and making sure all of the skin becomes wet from the glaze (and a good number of lingonberries remain on the skin of the duck), pour most of the rest of the jam mixture onto the duck, reserving about 1/4 of a cup; let the duck sit for 1 hour.
  • Preheat oven to 350 degrees F.
  • Remove the outer skin from the onion half, then cut it into quarters; stuff the duck with the onion pieces.
  • Combine the reserved lingonberry sauce with the honey; pour the honey/sauce over the duck (get some inside, too, and try not to dislodge too many lingonberries), then drizzle with sprinkle with the chopped green onions.
  • Roast covered at 350 degrees F for 1 hour, basting occasionally with drippings, then add the hard cider to the bottom of the roasting pan; roast un-covered an additional hour, basting occasionally.
  • Serve with rice pilaf or wild rice, and vegetables.
  • *Tomake an excellent dark broth: take 4 cups water, the giblets from the duck (neck, heart, liver, kidney), the onion that was inside the roasted duck, and the roasting pan drippings (and any leftover bits of roasted duck you're willing to use, such as the wings) and put it all in a crockpot on low for 8 hours; strain well and refrigerate for use within 3 or 4 days, or put into ice cube trays and freeze.
  • Note: you can substitute other types of berry jam for the lingonberry.

Tips:

  • To ensure a crispy skin, pat the duck dry with paper towels before roasting.
  • Use a sharp knife to score the duck skin, making sure not to cut into the meat.
  • Roast the duck breast-side up for the first half of the cooking time, then flip it over for the second half.
  • Baste the duck with the rendered fat every 20 minutes or so to keep it moist.
  • Let the duck rest for at least 10 minutes before carving to allow the juices to redistribute.
  • Serve the duck with lingonberry sauce, potato dumplings, and red cabbage for a traditional Swedish meal.

Conclusion:

Roast duck with lingonberry sauce is a classic dish that is perfect for a special occasion dinner. The duck is roasted until crispy and juicy, and the lingonberry sauce adds a tart and tangy flavor. This dish is sure to impress your guests and leave them wanting more.

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