Duck Breasts In Muscat and Orange Juice

• 1 cup Muscat de Beaumes-de-Venise or ruby port
• 1 cup fresh orange juice
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• 1/4 cup extra-virgin olive oil
• Four 6-ounce boneless duck breasts, fat trimmed to 1/8 inch thick and scored (see Note)
• 1 1/2 cups Enriched Chicken Stock
• Salt and freshly ground pepper

1. In a large baking dish, mix the Muscat de Beaumes-de-Venise with the orange juice, soy sauce, lime juice and olive oil.
2. Add the duck breasts and marinate for 4 hours or overnight in the refrigerator.
3. Remove the duck breasts from the marinade and pat dry with paper towels.
4. Pour the marinade into a medium saucepan and add the Enriched Chicken Stock.
5. Boil over moderately high heat until reduced to 1/3 cup and syrupy, about 35 minutes.
6. Heat a large nonstick skillet.
7. Add the duck breasts skin side down and season with salt and pepper.
8. Cook the breasts over moderate heat until the skin is very crisp, about 5 minutes.
9. Turn the breasts, cover and cook until the meat is rare, about 3 minutes.
10. Transfer the breasts to a carving board, cover loosely with foil and let stand for 5 minutes.
11. Slice the duck crosswise 1/4 inch thick and arrange on plates.
12. Pass the sauce at the table.

venise, orange juice, soy sauce, lime juice, extravirgin olive oil, duck breasts, chicken, salt

Taken from www.foodandwine.com/recipes/duck-breasts-in-muscat-and-orange-juice (may not work)