Muscat Marinated Duck

from bon appetit magazine, courtesy of nigella.

• Ready In: 2 hrs 30 mins
• Serves: 4

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.