Lignon berries are not too common in America, but they are often served with wild game in Northern European countries. Last year, I posted this article about duck. It offered a number of ways to cook duck and how to make a basic duck stock as a base for other more complex sauces. This year, I bought two ducks and made confit with the legs. Later, I pan seared the breasts and deglazed the pan with wine, added the well reduced stock to make a fine sauce.
I used the lignon berries as a garnish in contrast to the crackling on the right side. The sweet and tangy lignon berries mix with the richness of the sauce, the crunch-nutty flavor of the crackling add dimensions of texture and taste that make this dish a hit. I served this with steamed broccoli, oven roasted butternut squash seasoned with a light dusting of curry powder, potatoes roasted in duck fat and a decent bottle of wine. The duck should be a little more pink than this picture. It is best to sear the duck breasts on high heat and cook them only to a medium-rare degree of done-ness.