Frank's Recipes! Duck Breasts in Lingonberries and Red Wine

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Duck Breasts in Lingonberries and Red Wine

3 Whole duck breasts; boned (about 1/3 to 1 lb each)
Coarse salt and pepper to taste
1/2 tsp Olive oil
1 cup Chicken broth
1/2 cup Lingonberries
2 tablespoon Red wine

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. Sauté, 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.

Serves 6 to 8. Per serving (based on 8): 441 calories, 37g fat, 107mg choloesterol.