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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
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from bon appetit magazine, courtesy of nigella. Ingredients:
1 1/2 cups muscat wine or 1 1/2 cups other sweet wine |
1 1/4 cups chicken stock, divided |
4 scallions, sliced |
3 garlic cloves, smashed |
1 tablespoon worcestershire sauce |
1 tablespoon dijon mustard |
salt & pepper |
4 boneless duck breasts |
Directions:
1. combine 1/2 c wine, 1/4 stock and next 4 ingredients, add duck breasts and marinate 30 mins-2 hrs, refrigerated.
2. remove duck from marinade, heat a skillet over hi heat.
3. place duck breasts skin side down, cook 5-7 mins until browned, turn over, and cook 12-15 mins more.
4. transfer to a dish
5. to skillet add 1 c wine, 1 c broth, reserved marinade, and reduce liquid to 3/4 cup.
6. season with salt and pepper, place duck on plates and drizzle with sauce.
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