Muscovy Duck Breasts with Pomegranate-Wine Sauce - Restaurant Association of Nova Scotia

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