Duck fillet with lingonberry sauce
Composition / ingredients
4
servings:
Cooking method
1. Prepare the marinade, for this we mix honey with mustard.
2. Wash and lightly dry the duck fillet. Rub it with marinade, add salt and pepper to taste. We put it in the refrigerator for a couple of hours.
3. Preheat the oven to 190 degrees. We put the breasts in a baking dish, greased with vegetable oil, cover with foil and cook for half an hour.
4. In the dishes in which the duck was cooked, we spread the washed lingonberries. As soon as the berries become soft, fill them with wine. The sauce needs to be put out a little. Then add honey and let the mass thicken.
5. Cut into portions of fillets and pour over the finished lingonberry sauce.
Caloric content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Lingonberry - 43 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Granular mustard - 135 kcal/100g
- Duck fillet - 264 kcal/100g
