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Pan roasted sliced duck breast served with
a lingonberry red wine sauce.
Duck Breasts in Lingonberries
and Red Wine
- 3 duck breasts (about 1 1/2 pounds)
Salt and pepper to taste
1 tablespoon olive oil
1 cup chicken broth
1/2 cup lingonberries
2 tablespoons red wine
- Preheat oven to 400°F (205°C).
- With a sharp knife score the fat of the
duck breasts in a criss-cross pattern. Season the duck with salt
and pepper.
- Warm a heavy bottomed ovenproof skillet
over medium heat.
- Place the duck breasts, fat side down,
in the skillet to render off the fat, about 6 minutes. Drain
Turn the duck breasts over and sear for 1 minute. Turn the fat
side down again and place the skillet into the oven to roast
for 7 to 9 minutes, until breasts are medium rare. Let the duck
breasts rest for 5 minutes then thinly slice.Transfer to a serving
plate.
- Meanwhile, bring chicken broth to a boil
in a saucepan over medium high heat. Reduce heat and stir in
lingonberries and red wine. Continue cooking for about 7 minutes,
or until slightly thickened, stirring occasionally.
- Spoon the warm lingonberry wine sauce
over the duck to serve.
Makes 6 servings.
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