Duck Breast w/ Pomegranate-Wine Sauce

Set rack at lowest position in oven. Preheat to 450. Rub both sides of duck w olive oil and 2 tsp marjoram. Sprinkle w s&p. Working in batches, sear breasts, skin side down, in heavy large skillet over high heat, until skin browns and fat is rendered, about 8 min. Transfer, skin sides down, to rimmed baking sheet. Drain all but 1.5 T fat from skillet for sauce. Roast duck until thermometer registers 145, about 20 min. Transfer to cutting board. Pour off all fat. Add wine to sheet and scrape up browned bits; add to sauce. Simmer 5 min to bring out flavor. Thinly slice breasts and serve w sauce.

Olive Oil 1T
Duck Breast 3 lb boneless
Marjoram 2 tsp