Muscovy Duck Breasts With Pomegranate-Wine Sauce

Name: Muscovy Duck Breasts With Pomegranate-Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 1 1/2 cups minced shallots (about 8 large); 6 garlic cloves, minced; 1 1/4 cups dry white wine, divided; 3/4 cup dry red wine; 2 14-ounce cans low-salt chicken broth; 1 14-ounce can low-salt beef broth; 3/4 cup fresh orange juice; 2 tablespoons pomegranate molasses*; 3 teaspoons minced fresh marjoram, divided; 1 fresh bay leaf; 4 pounds boneless Muscovy duck breasts (4 to 8 breast halves, depending on size); 1 1/2 tablespoons all purpose flour

Servings: persons

3 tablespoons olive oil, divided
1 1/2 cups minced shallots (about 8 large)
6 garlic cloves, minced
1 1/4 cups dry white wine, divided
3/4 cup dry red wine
2 14-ounce cans low-salt chicken broth
1 14-ounce can low-salt beef broth
3/4 cup fresh orange juice
2 tablespoons pomegranate molasses*
3 teaspoons minced fresh marjoram, divided
1 fresh bay leaf
4 pounds boneless Muscovy duck breasts (4 to 8 breast halves, depending on size)
1 1/2 tablespoons all purpose flour

1
Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add shallots; saute until golden brown, about 18 minutes. Add garlic; saute 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.)
2
Set rack at lowest position in oven; preheat to 450u00b0F. 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.
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 145u00b0F for medium-rare, about 20 minutes.
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
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.
6
*Available at some supermarkets and Middle Eastern markets, and by mail at adrianascaravan.com.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 1 1/2 cups minced shallots (about 8 large), 6 garlic cloves, minced, 1 1/4 cups dry white wine, divided, and more.

Yes, Muscovy Duck Breasts With Pomegranate-Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Muscovy Duck Breasts With Pomegranate-Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions