|3||Whole duck breasts; boned (about 1/3 to 1 lb each)|
|Coarse salt & pepper to tast|
|½ teaspoon||Olive oil|
|1 cup||Chicken broth|
|2 tablespoons||Red wine|
1. 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.
2. 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.
Saut, 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 meduum. Remove the breasts to a plate and cover to keep warm until serving. Pour off the fat and repeat with the remaining breast.
3. 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.
4. 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.
Serves 6 to 8. Per serving (based on 8): 441 calories, 37g fat, 107mg choloesterol.
Source: Miami Herald Parade Magazine, 10/23/94 Typos by .\\ichele Submitted By MICHELE STEWART On 10-26-94
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