You probably think that between lamb and duck meat no comparison can be made. But some people, who have a more acute sense of smell, feel even the characteristic smell of duck meat, which they consider particularly unpleasant. Just as the smell of lamb is unpleasant for many.
For this particular reason, but also simply because a nice sauce goes with every meat, here we will suggest some ideas for sauces for duck that are especially suitable for the company of this mouth-watering meat.
Vegetable sauce
For this duck meat sauce you need 2 carrots, 2 onions, about 50 g of parsnips, 50 g of celery, 2 cloves of garlic, a little olive oil, a glass of white wine and a pinch of thyme. The vegetables and roots are peeled, cut and lightly fried in olive oil. The white wine is added to them and the sauce is left to stew over low heat, until the products have completely softened. If necessary, add water. When everything is ready, the ingredients are blended and the sauce is seasoned with thyme. That's it!
Cream sauce with horseradish
Get about 500 ml of chicken or vegetable broth, 2 cups of liquid cream, 50 g butter, 200 g horseradish and 1 cup of white wine. The broth and cream are mixed and they are boiled. The horseradish is grated, stewed in butter and the wine is added to it. After about 10-15 minutes, the cream is added to this mixture and everything is seasoned with as much salt as you like. Black pepper and finely chopped parsley can be added. The duck sauce is consumed while it is still warm and in addition to duck meat, it is also suitable for any other poultry meat.
Sauce with rhubarb and tarragon
For this fine sauce recipe, you will need about 900 g of rhubarb, 2 tsp. finely chopped tarragon (as a last resort, you can also use dry tarragon), 150 g of brown sugar and 250 ml of water. The rhubarb is cut into small cubes and the water and sugar are boiled on high heat. Put about 2/3 of the rhubarb in it and boil it for about 10-15 minutes, until it softens. The mixture is blended, the rhubarb threads are thrown away, the mixture is placed back onto the stove and the remaining rhubarb is added to it. When it also softens, but has not lost its shape, season the sauce with tarragon. Perfect side dish for roast duck.
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