Duck Breasts with Chestnuts
For the duck breasts, score duck breasts on the skin side in a criss-cross patter, season with salt and pepper and place skin side down in a hot, oven-proof pan. Sear until golden brown, turn and cook in preheated oven 180°C (approximately 350°F) for 12-15 minutes.
For the port wine sauce, bring port wine with star anise and the pressed-cardamom pods to a boil. Simmer over medium heat until reduced to 125 ml (approximately 1/2 cup). Stir in chicken stock, bring to a boil and season with salt and pepper .
Peel oranges with a sharp knife carefully, removing the white skin. Cut out segments from the separating membranes.
Cut the orange peel in very thin slices and then cut into fine strips.
Add orange segments, lingonberry sauce, chestnuts and orange peel strips to the port wine sauce and keep warm.
To serve, cut the duck breasts into slices and serve with chestnuts and oranges in port wine sauce.