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Pan-Seared Duck Breasts with Lingonberry Reduction


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Pan-Seared Duck Breasts with Lingonberry Reduction


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Pan-Seared Duck Breasts with Lingonberry Reduction

Lingonberries, Sweden’s answer to the cranberry, have that sweet-tart flavor which beautifully balances the richness of the duck. I developed this recipe for my daughter and her friends when they popped in for a weeknight dinner. I love to use any leftover breast in salads or tacos the next day.


  • Ready Time : 0 min




  • 2 (1-pound) boneless duck breasts
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons duck fat or canola oil

For the sauce

  • ¼ cup lingonberry preserves
  • ½ cup freshly squeezed blood oranges or Florida orange juice (from about 4 oranges)
  • 4 teaspoons red wine vinegar
  • 2 teaspoons sugar


Preheat the oven to 350°F. To help duck skin crisp up, dry it with a paper towel, then score the fat, being careful not to pierce the meat. Season all sides with salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering hot. Add duck breasts, skin-side down, and cook over medium heat until the skin is golden brown, about 10 minutes. Turn the breasts over and sear the meaty side for 3 minutes. Carefully remove the fat from the pan and deposit it in a heatproof container. When cool, cover, refrigerate, and save the duck fat for another time (it is liquid gold)! Transfer the skillet to the preheated oven and roast breasts about 5 minutes for rare. An instant read thermometer inserted into the center of the breast will read 140°F; or 8 to 10 minutes for medium rare, about 150°F. Transfer the breasts to a plate and cover loosely with foil. While the duck rests, prepare the sauce. Combine jam, orange juice, vinegar, and sugar in a small saucepan. Cook over medium-high heat until the sauce begins to bubble. Reduce heat to a gentle simmer and cook 10 minutes, or until the sauce reduces by half and becomes syrupy. Slice the duck breasts on the diagonal. Place one-half breast on each of 4 plates, drizzle the sauce over the sliced duck.

Serve with Forbidden Rice

Prepare rice according to package directions, substituting chicken or vegetable broth for the water. Fluff rice with a fork (never stir with a spoon, it makes the rice clump), and toss in ½ cup dried cranberries or cherries and ½ cup chopped pecans.


About June Hersh


June Hersh is teacher, writer, speaker, cook and mom. She combines her talent for cooking with her dedicated support of the Museum of Jewish Heritage — A Living Memorial to the Holocaust - by writing Recipes Remembered. She recently completed her second book, The Kosher Carnivore (St. Martin’s Press, 2011) and is at work on her third book Simple, Simpler, Simplest. Find out more about June and by her books here!




4 Responses to Pan-Seared Duck Breasts with Lingonberry Reduction

  1. So where in Baltimore do u get duck breast?

  2. avatar says: june

    Hi Judi,
    I don’t know your area specifically, but I do know that many of the larger kosher butchers and markets ship. One that carries duck and ships is http://aaronsgourmet.pagedepot.com/html/kosher_duck.html Hope this helps

  3. oh, I haven’t had duck in soooo long. This looks so easy and I like duck with preserves. Will try this! Shabbat shalom.

  4. avatar says: june

    So glad. I tend to cook the breasts longer as I don’t like them too pink, but be sure to let them rest.

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