Duck Breasts In Muscat And Orange Juice

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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 (see Note)

Enriched Chicken Stock

Salt and freshly ground pepper

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