Name: Pan-Roasted Duck Breast with Truffled Polenta and Lingonberry Sauce
Yield: Makes 6 servings
Ingredients: 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

Charles Alfonso of Pittsburgh, Pennsylvania, writes: "One of my favorite local restaurants is Dish Osteria and Bar, a place I discovered a few months ago. The food is so good that I go back nearly every weekend. The best dish I've had so far is the duck with polenta and lingonberry sauce."

The restaurant serves the duck with a side of rapini sautéed in garlic and olive oil.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.