Pomegranate-Wine Sauce

Heat oil in heavy saucepan over medium heat. Add shallots; sauté until golden brown, about 18 min. Add garlic; sauté 3 min. Add 1 c pink wine and boil about 10 min until most of liquid evaporates. Add broths, juices, honey, marjoram and bay leaf. Boil until mix is reduced to 1.5 c, about 20 min. Discard bay leaf (can be made 3 days ahead). Bring to simmer. Warm duck fat over medium heat. Add flour; stir 1 min, the gradually whisk in sauce. Add 1/4 c wine to roasting pan and scrape up brown bits. Add to sauce and simmer 5 min to blend flavors.

Olive Oil 1.5 T
Shallot 1 c minced (about 6 large)
Garlic 4 cloves, minced
Wine, Pink 1.25 c
Stock 2 c chicken
Stock 1 c beef
Orange Juice 0.5 c
Pomegranate Juice 2 c
Honey 0.5 c
Marjoram 2 tsp
Bay Leaves 1