Muscovy/Duck Breast Presser - A specialized press designed for tenderizing and flattening duck breasts to ensure even cooking.
Non-Stick Fry Pan Set - Includes multiple sizes of non-stick fry pans, essential for achieving a perfect sear on the duck breasts.
Pomegranate Wine Sauce/Duck Gravy - 17 fl oz, A pomegranate and duck-based sauce suitable to complement the dish's flavors.
Digital Instant Read Thermometer - For precise cooking temperatures crucial in preparing meat dishes.
High Heat Cookware/Cooking Pot Set, Non-Stick/Non-Pareil Cast Iron - 10 Pieces, Ideal for searing and sautéing ingredients without sticking.
Electric Skillet - A versatile cooking appliance that can be used to prepare various parts of the dish.
Digital Kitchen Scale, 10lb - Ensuring accurate measurements for ingredients and seasonings.
Stainless Steel Mixing Bowls Set - 3 Pieces, Necessary for mixing sauces and preparing sides or garnishes.
Hand Blender - For efficiently making the wine sauce if preferred to a traditional stovetop method.
Duck Breast Baking Sheet, Oven-Safe/Non-Stick/Rolled Up, 16x24 Inches - Suitable for preparing duck breasts in the oven or under a broiler.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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