Duck breast with lingonberry jam
4 servings
65 minutes
Duck breast with lingonberry jam is an elegant dish rooted in Russian cuisine, where the harmony of flavors plays a key role. The combination of tender duck meat with tart-sweet lingonberries creates an exquisite contrast that awakens subtle gastronomic sensations. The spices and cinnamon give the meat a warm spicy aroma, while slow roasting makes it juicy and tender. The lingonberry jam complements the duck breast with its refreshing tartness, highlighting the natural sweetness of the meat. This dish is suitable for a festive dinner or a romantic evening, adding a touch of sophistication and aristocracy to the meal. It pairs perfectly with a glass of red wine or a light side dish like roasted vegetables.
1
Wash the breasts, pat dry the excess liquid with a towel.
2
Make cross cuts on the skin with a sharp knife, trying not to touch the meat, and rub the breasts with spices (seasoning + cinnamon) on the other side.
- Ground cinnamon: pinch
- Poultry Spice Mix: 6 teaspoons
3
Place the chicken breasts skin-side down in a dry skillet and render the fat over low heat until the skin is golden.
- Duck breast with skin: 4 pieces
4
Place the breasts in a heatproof dish, drizzle with melted fat, cover with foil, and put in a preheated oven at 180–200 degrees until cooked (about 40 minutes for the duck to become tender).
- Duck breast with skin: 4 pieces
5
Place the cooked chicken breasts on a plate, one at a time, drizzle with a tablespoon of their own juice, and add 2 tablespoons of jam beside it.
- Duck breast with skin: 4 pieces
- Lingonberry jam: to taste