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Duck Breasts in Lingonberries and Red Wine

2 ( 3 to 5-pound) ducks
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 cup chicken broth
1/2 cup lingonberries
2 tablespoons red wine

1. Cut-up ducks; sprinkle with salt and pepper.
2. In a large heavy skillet pour in olive oil brown duck; until tender, about 10-15 minutes. Drain. Transfer to a serving plate.
3. In a saucepan over medium high heat; pour in chicken broth. Bring to a boil. Reduce heat, then stir in lingonberries and red wine. Continue cooking for about 7 minutes, or until slightly thickened, stirring occasionally. Spoon the warm sauce over the duck to serve.

Makes 6 servings.