1. Score the duck skin in a criss-cross pattern with a sharp knife without cutting into the meat; season with salt and pepper.
2. Place it skin side down in a cold pan and cook over medium heat for about 8 minutes until the fat renders and the skin is crisp.
3. Turn it over, sear the meat side for 2 minutes, then finish in a 180 °C oven for 8-10 minutes.
4. Meanwhile, simmer the lingonberries with the sugar, red wine and stock in a small pan for 8-10 minutes until thick.
5. Off the heat, stir in the cold butter to make the sauce glossy.
6. Rest the meat for 5 minutes, slice it diagonally and serve with the lingonberry sauce and potato dumplings.
Tip: Don't pour away the rendered duck fat - potatoes roasted in it are unbeatable.
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