Muscovy Duck Breasts with Pomegranate-Wine Sauce

Muscovy Duck Breasts with Pomegranate-Wine Sauce
Photo by Mark Thomas

Ingredients

  • 1 fresh bay leaf
  • 4 pounds boneless Muscovy duck breasts
  • 1 ¼ cups dry white wine
  • 2 tablespoons pomegranate molasses
  • 1 ½ cups shallots
  • 3 tablespoons olive oil
  • 6 garlic cloves
  • + 6 more ingredients
    • ¾ cup dry red wine
    • 1 ½ tablespoons all purpose flour
    • 3 teaspoons fresh marjoram
    • 1 14-ounce can low-salt beef broth
    • ¾ cup fresh orange juice
    • 2 14-ounce cans low-salt chicken broth

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 mo...

View full recipe at Epicurious

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