Sauteed Duck Breasts in Lingonberry and Red Wine Sauce
Sauteed Duck Breasts in Lingonberry and Red Wine Sauce is a sophisticated dish that doesn't have to be difficult to make. With only 5 ingredients you can make this unique dinner.
Preparation Time5 min
Cooking Time20 min
Ingredients
- 3 whole duck breasts; boned (about 1/3 to 1 lb each)
- coarse salt & pepper to taste
- 1/2 tablespoon olive oil
- 1 cup chicken broth
- 1/2 cup lingonberries
- 2 tablespoon red wine
Instructions
- On a work surface, cut duck breasts in half lengthwise. Trim any extra fat and skin from around the meat on each breast. With a sharp knife, score the skin 3 times diagonally without piercing the meat. Sprinkle all over with salt and pepper.
- Brush 1 large or 2 medium sized non-stick skillets with olive oil. Place the breasts, skin side down, in the skillet over high heat. Saute, pressing down on the breasts with the back of a spatula, until they are well browned, about 5 to 6 minutes.
- Turn and brown the second side for about 3 to 4 minutes, for rare meat. If the pan gets too hot, reduce the heat to medium. Remove the breasts to a plate and cover to keep warm until serving.
- Pour off the fat and repeat with the remaining breast. Discard all the fat in the pan and wipe it out with a paper towel.
- Place the skillet over medium heat; add broth along with any duck juices that accumulated in the plate. Boil for 1 minute, reduce heat to medium and stir in the lingonberries and wine.
- Cook for about 7 minutes or until slightly thickened, stirring occasionally. To serve, slice the warm duck breasts thinly on the diagonal. Fan the slices out on a serving platter and spoon the warm sauce over the top. Serve immediately.