Duck Breasts in Lingonberries and Red Wine
Pan roasted duck breast served with a lingonberry red wine sauce.
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 oven-proof 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.