Duck breast with fruity lingonberry sauce
Duck breast with fruity lingonberry sauce is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 duck breast fillets (about 200 g each)
- Salt
- Pepper (freshly ground)
- 3 tbsp lingonberries (jarred)
- 150 ml poultry stock
- 40 ml port wine
- 150 ml red wine
- 800 g boiled potatoes, firm‑starch variety (well cooled)
- 1 handful Arugula
Instructions
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1.
Preheat the oven to 120°C with fan and top heating.
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2.
Rinse the duck breasts, pat dry and season with salt and pepper. In a hot pan, brown the skin side for about 5 minutes until golden brown. Flip, remove from the pan and place on an oven rack. Brush with 2 tbsp lingonberries and bake in the oven (with a fat pan underneath) for 25‑30 minutes to finish cooking.
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3.
Pour off the fat from the pan (reserve 2 tbsp) and deglaze the browned bits with stock, port wine, and red wine. Reduce to about half (optionally thicken lightly with flour). Finish with the remaining lingonberries and season with salt and pepper.
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4.
Peel the potatoes, slice them and in another pan cook slowly in duck fat for about 10 minutes until golden brown. Season with salt and pepper. Rinse the arugula, pat dry and set aside.
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5.
Arrange the roasted potatoes with the arugula on plates. Let the duck rest briefly, then slice and place over the potatoes. Pour the sauce over the top and serve.
