Seared Duck Breast With Ruby Port Sauce

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1 pound boneless duck breast halves, thawed and skinned

1 tablespoon pink peppercorns, crushed

1 teaspoon coriander seeds, crushed

3/4 teaspoon salt

3 garlic cloves, minced

2 teaspoons olive oil, divided

2 cups ruby port

1/4 cup packed brown sugar

1/4 cup sherry vinegar

1 tablespoon half-and-half

2 teaspoons butter

Chopped fresh flat-leaf parsley (optional)

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