Muscovy Duck Breasts with Pomegranate-Wine Sauce
Muscovy Duck Breasts with Pomegranate-Wine Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat 2 tablespoons oil in heavy medium saucepan over medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.).
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.
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.
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 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.
*Available at some supermarkets and Middle Eastern markets, and by mail at adrianascaravan.com.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.