Marinated Duck Breasts With Shallot And Beet Relish

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1/2 teaspoon grated orange rind

3 tablespoons fresh orange juice

1 tablespoon low-sodium soy sauce

2 teaspoons honey

1 teaspoon ground coriander

1 tablespoon minced peeled fresh ginger

4 rosemary sprigs

1 garlic clove, minced

4 (6-ounce) boneless duck breast halves, thawed and skinned

14 ounces baby beets

Cooking spray

1 pound small shallots, peeled and quartered (about 15)

2 cups chopped Oso or other sweet onion

1/4 cup dry red wine

1 cup fat-free, less-sodium chicken broth

2 tablespoons chopped fresh parsley

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided


Rosemary sprigs (optional)

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