Pan roasted sliced duck breast served with a lingonberry red wine sauce.

Duck Breasts in Lingonberries and 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

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.

Makes 6 servings.