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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 & pepper to taste
1/2 tsp olive oil
1 cup chicken broth
1/2 cup lingonberries
2 Tbsp 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.
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.


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