Muscovy Duck Breasts with Pomegranate-Wine Sauce

Name: Muscovy Duck Breasts with Pomegranate-Wine Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps all purpose flour; 177 milliliters dry red wine; 296 milliliters dry white wine, divided; 1 fresh bay leaf; 3 teaspoons minced fresh marjoram, divided; 6 garlic cloves, minced; 794 grams low-salt chicken broth; 397 grams low-salt beef broth; 2 kilograms boneless Muscovy duck breasts (4 to 8 breast halves, depending on size); 3 Tbsps olive oil, divided; 177 milliliters fresh orange juice; 2 Tbsps pomegranate molasses; 355 milliliters minced shallots (about 8 large)

Need a dairy free main course? Muscovy Duck Breasts with Pomegranate-Wine Sauce could be an awesome recipe to try. This recipe makes 8 servings with 1065 calories, 29g of protein, and 95g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of olive oil, bay leaf, wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat 2 tablespoons oil in heavy medium saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add shallots; sauté until golden brown, about 18 minutes.

Ingredients you will need

Shallot

Add garlic; sauté 3 minutes.

Ingredients you will need

Garlic

Add 1 cup white wine and 3/4 cup red wine. Boil until most of liquid evaporates, about 10 minutes.

Ingredients you will need

White Wine

Red Wine

Add both broths, orange juice, pomegranate molasses, 1 teaspoon marjoram, and bay leaf; boil until mixture is reduced to 2 cups, about 20 minutes. Discard bay leaf. (Sauce can be made 3 days ahead. Cover and chill.)

Ingredients you will need

Pomegranate Molasses

Orange Juice

Bay Leaves

Marjoram

Broth

Sauce

Set rack at lowest position in oven; preheat to 450°F. Rub meat side of duck breasts with 1 tablespoon olive oil and 2 teaspoons marjoram.

Ingredients you will need

Duck Breast

Olive Oil

Marjoram

Meat

Dry Seasoning Rub

Equipment you will use

Oven

Sprinkle with salt and pepper. Working in batches, sear breasts, skin side down, in heavy large skillet over high heat until skin browns and fat is rendered, about 8 minutes.

Ingredients you will need

Salt And Pepper

Equipment you will use

Frying Pan

Transfer duck breasts, skin side down, to rimmed baking sheet.

Ingredients you will need

Duck Breast

Equipment you will use

Baking Sheet

Drain all but 1 1/2 tablespoons fat from skillet; reserve skillet. Roast duck until thermometer inserted into thickest part registers 145°F for medium-rare, about 20 minutes.

Ingredients you will need

Whole Duck

Equipment you will use

Kitchen Thermometer

Frying Pan

Meanwhile, bring sauce to simmer. Rewarm duck fat in reserved skillet over medium heat.

Ingredients you will need

Duck Fat

Sauce

Equipment you will use

Frying Pan

Add flour; stir 1 minute. Gradually whisk in sauce.

Ingredients you will need

All Purpose Flour

Sauce

Equipment you will use

Whisk

Transfer duck breasts to cutting board.

Ingredients you will need

Duck Breast

Equipment you will use

Cutting Board

Pour off all fat from baking sheet.

Equipment you will use

Baking Sheet

Add 1/4 cup white wine to sheet and scrape up browned bits; add to sauce. Simmer sauce 3 minutes to blend flavors. Season with salt and pepper. Thinly slice duck breasts and divide among 8 plates.

Ingredients you will need

Salt And Pepper

Duck Breast

White Wine

Sauce

Drizzle with sauce.

Ingredients you will need

Sauce

*Available at some supermarkets and Middle Eastern markets, and by mail at adrianascaravan.com.