Pan-Roasted Duck Breast With Truffled Polenta And Lingonberry Sauce

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
551
FAT
60%
CHOL
57%
SOD
29%

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Ingredients for 6 servings

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

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