Roast Duck Breast with Lingonberry Sauce

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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
4 duck legs (about 200 grams or 7 ounces)
salt
freshly ground peppers
3 Tbsps lingonberry
150 milliliters chicken stock
4 centiliters Port wine
150 milliliters Red wine
800 grams cooked potatoes (waxy)
1 handful Arugula
How healthy are the main ingredients?
potatoArugulasalt
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Preparation steps

1.

Preheat the oven to 120°C (approximately 250°F).

2.

Rinse duck breasts, pat dry and season with salt and pepper. Cook, skin side down, in a hot pan until golden brown, about 5 minutes. Remove and place on a broiler pan. Sprinkle with 2 tablespoons lingonberries. Roast until done, about 25-30 minutes.

3.

Remove from oven. Drain fat from pan, reserving 2 tablespoons. Deglaze pan juices with broth, port wine and red wine. Pour into a pan and reduce to about half. Add remaining lingonberries and season with salt and pepper.

4.

Peel and slice potato. Heat reserved duck fat in a pan and cook potatoes until golden brown. Season with salt and pepper.

Rinse arugula and pat dry. 

5.

Plate potatoes and arugula. Top with duck and serve drizzled with sauce. 

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