Muscovy Duck Breasts with Pomegranate-Wine Sauce
Succulent Muscovy duck breasts seared until crispy and roasted to perfection, served with an elegant pomegranate-wine reduction sauce infused with shallots, garlic, and fresh marjoram. This sophisticated dish combines rich duck with a balanced sweet-tart sauce.
Ingredients
- •3 tablespoons olive oil, divided
- •1½ cups minced shallots
- •6 cloves garlic
- •1¼ cups dry white wine
- •¾ cup dry red wine
- •2 cans low-salt chicken broth
- •1 can low-salt beef broth
- •¾ cup fresh orange juice
- •2 tablespoons pomegranate molasses
- •3 teaspoons minced fresh marjoram
- •1 leaf fresh bay leaf
- •4 pounds boneless Muscovy duck breasts
- •1½ tablespoons all purpose flour
Cooking Instructions
- 1.
Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add shallots; sauté until golden brown, about 18 minutes. Add garlic; sauté 3 minutes. Add 1 cup white wine and 3/4 cup red wine. Boil until most of liquid evaporates, about 10 minutes. 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.)
51 min
- 2.
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. 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.
8 min
- 3.
Transfer duck breasts, skin side down, to rimmed 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.
20 min
- 4.
Meanwhile, bring sauce to simmer. Rewarm duck fat in reserved skillet over medium heat. Add flour; stir 1 minute. Gradually whisk in sauce.
5 min
- 5.
Transfer duck breasts to cutting board. Pour off all fat from 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. Drizzle with sauce.
8 min
- 6.
*Available at some supermarkets and Middle Eastern markets, and by mail at adrianascaravan.com.
