Duck Fillet with Quince and Onion-Lingonberry Sauce
I present to you a vibrant and exquisite recipe for a festive table. Although chicken fillet can be used as an alternative or quince replaced with apples, I recommend sticking to the original. This way, the meat remains tender, the quince provides juiciness with a slight acidity, and the sauce creates a perfect flavor balance.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- duck fillet 500 g
- quince 300 g
- soy sauce 150 ml
- lemon juice of half a lemon
- onion 150 g
- lingonberries 100 g
- butter
- salt
- pepper
- arugula
Instructions
Step 1 of 11
Combine lemon juice and soy sauce.
Step 2 of 11
Marinate the fillet in this mixture for 20 minutes.
Step 3 of 11
Drain the marinade. Fry the meat in butter under a lid on one side (about 7–8 minutes), add salt and pepper.
Step 4 of 11
Flip the pieces and fry on the other side under a lid for another approximately 7–8 minutes.
Step 5 of 11
Remove the core from the quince and cut into wedges.
Step 6 of 11
Fry the quince wedges in butter on one side.
Step 7 of 11
Flip and fry on the opposite side.
Step 8 of 11
Thinly slice the onion into strips.
Step 9 of 11
Sauté the onion in butter.
Step 10 of 11
Stir in the lingonberries and add a bit of salt. Simmer for 3–5 minutes.
Step 11 of 11
Slice the fillet into thin pieces. Arrange on a plate with quince, sauce, and arugula.