Name: Muscovy Duck Breasts with Pomegranate-Wine Sauce
Yield: 8 Servings
Ingredients: 3 tablespoons olive oil; 1 1/2 cups minced shallots (about 8); 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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1204-BA-FOD1-23Mark Thomas

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