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