Coriander-Rubbed Duck Breasts With Glazed Oranges

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
1029
FAT
9%
CHOL
0%
SOD
41%

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Ingredients for 4 servings

1 tsp. ground coriander

1 tsp. salt

1/2 tsp. freshly ground pepper

Grated zest of 1 large orange

4 boneless duck breast halves, each 3⁄4 lb.

2 Tbs. finely chopped shallot

4 large seedless oranges, peeled with a knife and cut into rounds 3⁄8 inch thick

3 Tbs. orange liqueur, such as Grand Marnier, or fresh orange juice

2 tsp. red wine vinegar

1 tsp. chopped fresh thyme or 1⁄4 tsp. dried

Salt and freshly ground pepper, to taste

2 cups wild rice and brown rice blend, cooked according to package directions

4 boneless duck breast halves, each 3⁄4 lb.

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