Blackberry Lingonberry Duck Breasts

Prep Time: 15 mins | Cook Time: 15 mins | Course: Dinner | Serves: 2 

Duck breasts with a lingonberry and blackberry sauce over jasmine rice. This is a surprisingly easy dish to make and our favorite Valentine’s Day dinner. Have your ingredients out and measured as this recipe comes together quickly. The sauce uses lingonberries, often found in the jam aisle or you could use blackberry jam instead. Inspired by Sheila Lukins in her All Around The World Cookbook.

Jasmine rice, cooked per directions

2 duck breasts (one package should contain 2 breasts)

Salt and pepper, to taste

1 tsp olive oil

1 cup chicken broth

½ cup lingonberries (or blackberry jam)

2 Tbsp berry liqueur such as chambord, or brandy

1 cup blackberries

Pat thawed duck breasts dry with paper towels and with a sharp paring knife score 3 lines through the skin of each breast without cutting into the meat. Season both sides with salt and pepper. Heat the olive oil in a skillet over medium-high heat and cook the duck breasts skin-side down for 3-4 minutes. Gently turn over and cook for 3-4 minutes to the desired state of doneness. Remove breasts to a plate and keep warm. Remove all but 1 tablespoon of fat and stir in the chicken broth and any juices that may have accumulated from the duck breasts plate, and scraping up any yummy browned bits. add the lingonberries, liqueur, and blackberries, cooking for about 5-6 minutes until sauce has reduced and thickened a little. 

Slice duck breasts on the diagonal, removing the fatty skin layer, and fan over the plated rice. Spoon a bit of sauce and some of the berries on top.