Duck Breast With Braised Quince, Pears & Dried Figs

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2/3 cup port

1/2 cup beef broth

4 dried figs

1 duck half breast, about 1 1/2 pounds

1 quince

1 firm-ripe pear, such as Bosc

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon freshly ground coriander

2 tablespoons minced shallots

1 teaspoon balsamic vinegar

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