Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the duck by scoring the skin of 2 duck breasts in a crosshatch pattern, then season them with 1 tablespoon crushed juniper berries, 1 teaspoon sea salt, and 0.5 teaspoon black pepper; let them sit at room temperature for 20 minutes.

2. 2

   Marinate the chicken by combining 400 grams boneless, skinless chicken thighs with 0.5 cup plain yogurt, 1 tablespoon chopped fresh dill, 1 teaspoon caraway seeds, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper in a bowl, then thread the chicken onto wooden or metal skewers.

3. 3

   Preheat a charcoal grill to medium-high heat, ensuring the coals are glowing and evenly distributed for direct grilling.

4. 4

   Place the duck breasts skin-side down on the hot grill and cook for 8-10 minutes until the skin is crispy and much of the fat has rendered, then flip and cook for another 5-7 minutes for medium-rare, or until desired doneness, and rest for 5 minutes.

5. 5

   Grill the chicken skewers for 3-4 minutes per side, rotating until the chicken is cooked through and lightly charred on all sides.

6. 6

   While the meats grill, prepare the lingonberry reduction by simmering 0.75 cup lingonberries, 0.25 cup red wine, and 1 tablespoon honey in a small saucepan for 5 minutes until slightly thickened, then stir in 0.5 teaspoon cornstarch mixed with 1 tablespoon cold water and cook for another minute until the sauce is glossy.

7. 7

   Serve the rested, sliced duck breast alongside the grilled juniper chicken skewers, drizzled generously with the warm lingonberry reduction.