Duck Breasts In Muscat and Orange Juice

1. 1

   In a large baking dish, mix the Muscat de Beaumes-de-Venise with the orange juice, soy sauce, lime juice and olive oil.

2. 2

   Add the duck breasts and marinate for 4 hours or overnight in the refrigerator.

3. 3

   Remove the duck breasts from the marinade and pat dry with paper towels.

4. 4

   Pour the marinade into a medium saucepan and add the Enriched Chicken Stock.

5. 5

   Boil over moderately high heat until reduced to 1/3 cup and syrupy, about 35 minutes.

6. 6

   Heat a large nonstick skillet.

7. 7

   Add the duck breasts skin side down and season with salt and pepper.

8. 8

   Cook the breasts over moderate heat until the skin is very crisp, about 5 minutes.

9. 9

   Turn the breasts, cover and cook until the meat is rare, about 3 minutes.

10. 10

    Transfer the breasts to a carving board, cover loosely with foil and let stand for 5 minutes.

11. 11

    Slice the duck crosswise 1/4 inch thick and arrange on plates.

12. 12

    Pass the sauce at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.