Cut-up ducks; sprinkle with salt and pepper.
In a large heavy skillet pour in olive oil brown duck; until tender, about 10-15 minutes. Drain. Transfer to a serving plate.
In a saucepan over medium high heat; pour in chicken broth. Bring to a boil. Reduce heat, then stir in lingonberries and red wine. Continue cooking for about 7 minutes, or until slightly thickened, stirring occasionally. Spoon the warm sauce over the duck to serve.Servings: 6