Muscovy Duck Breasts with Pomegranate-Wine Sauce

Ingredients for Muscovy Duck Breasts with Pomegranate-Wine Sauce

• 3 tablespoons olive oil, divided

• 350ml minced shallots (about 8 large)

• 6 garlic cloves, minced

• 300ml dry white wine, divided

• 180ml dry red wine

• 2 400g cans low-salt chicken broth

• 1 400g can low-salt beef broth

• 180ml fresh orange juice

• 2 tablespoons pomegranate molasses*

• 3 teaspoons minced fresh marjoram, divided

• 1 fresh bay leaf

• 1.8kg boneless Muscovy duck breasts (4 to 8 breast halves, depending on size)

• 1 1/2 tablespoons plain flour

How to make Muscovy Duck Breasts with Pomegranate-Wine Sauce

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 240ml white wine and 180ml 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 475ml , about 20 minutes. Discard bay leaf. (Sauce can be made 3 days ahead. Cover and chill.)

Set rack at lowest position in oven; preheat to 232°C. 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.

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 63°C for medium-rare, about 20 minutes.

Meanwhile, bring sauce to simmer. Rewarm duck fat in reserved skillet over medium heat. Add flour; stir 1 minute. Gradually whisk in sauce.

Transfer duck breasts to cutting board. Pour off all fat from baking sheet. Add 60ml white wine to sheet and scrape up browned bits; add to sauce. Simmer sauce 3 minutes to blend flavours. Season with salt and pepper. Thinly slice duck breasts and divide among 8 plates. Drizzle with sauce.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.