Duck Breasts in Lingonberries and Red Wine
- 2 - 3 to 5 lbs ducks
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 Tbsp olive oil
- 1 cup chicken broth
- 1/2 cup lingonberries
- 2 Tbsp red wine
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
Submitted by: Recipe Group Member
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