• 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 duck breasts (about 1 1/2 pounds)

  2. Salt and pepper to taste

  3. 1 tablespoon olive oil

  4. 1 cup chicken broth

  5. 1/2 cup lingonberries

  6. 2 tablespoons red wine

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F (205°C).

  2. With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper.

  3. Warm a heavy bottomed ovenproof skillet over medium heat.

  4. 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.

  5. 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.

  6. Spoon the warm lingonberry wine sauce over the duck to serve.


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