Pan roasted sliced duck breast served witha lingonberry red wine sauce.
Recipe: Duck Breasts in Lingonberriesand 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 theduck breasts in a criss-cross pattern. Season the duck with saltand pepper.
Warm a heavy bottomed ovenproof skilletover medium heat.
Place the duck breasts, fat side down,in the skillet to render off the fat, about 6 minutes. DrainTurn the duck breasts over and sear for 1 minute. Turn the fatside down again and place the skillet into the oven to roastfor 7 to 9 minutes, until breasts are medium rare. Let the duckbreasts rest for 5 minutes then thinly slice.Transfer to a servingplate.
Meanwhile, bring chicken broth to a boilin a saucepan over medium high heat. Reduce heat and stir inlingonberries and red wine. Continue cooking for about 7 minutes,or until slightly thickened, stirring occasionally.
Spoon the warm lingonberry wine sauceover the duck to serve.
Makes 6 servings.
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