Name: Muscovy Duck Breasts with Pomegranate-Wine Sauce
Yield: Makes 8 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

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Muscovy Duck Breasts with Pomegranate-Wine SauceMark Thomas

Muscovy duck is the leanest of all domesticated duck breeds, yet tender and full-flavored. This technique makes it even leaner by first rendering the fat from the skin (which also makes it deliciously crisp). If you don't find Muscovy duck in stores, order it online from dartangnan.com or grimaud.com.

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