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Preheat the oven to 120°C (approximately 250°F).
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.
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.
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.
Plate potatoes and arugula. Top with duck and serve drizzled with sauce.