Name: Pan-Roasted Duck Breast with Truffled Polenta and Lingonberry Sauce
Yield: Makes 6 servings
Ingredients: 2 cups dry red wine; 1 14-ounce can low-salt chicken broth; 1 14-ounce can low-salt beef broth; 2 fresh thyme sprigs; 1 bay leaf; 1 1/2 teaspoons butter, room temperature; 1 1/2 teaspoons all purpose flour; 1/2 cup lingonberry preserves; Nonstick vegetable oil spray; 2 tablespoons olive oil; 2 garlic cloves, minced; 6 ounces fresh crimini (often labeled baby bella) mushrooms, sliced (about 2 cups); 2 1/2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 2 cups); 3 cups low-salt chicken broth; 3/4 cup polenta (coarse cornmeal)*; 1 tablespoon white truffle oil; 6 boneless duck breast halves with skin (about 2 1/4 pounds); Additional olive oil

Charles Alfonso of Pittsburgh, Pennsylvania, writes: "One of my favorite local restaurants is Dish Osteria and Bar, a place I discovered a few months ago. The food is so good that I go back nearly every weekend. The best dish I've had so far is the duck with polenta and lingonberry sauce."

The restaurant serves the duck with a side of rapini sautéed in garlic and olive oil.

Recipe notes

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