Duck Piccata With Orange, Capers & Shallots

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1 to 1 1/2 pounds duck breast, skin removed

Sea salt and freshly ground black pepper

3 to 4 tablespoons Wondra instant flour (see side bar) 2 to 3 tablespoons olive oil

3 tablespoons unsalted butter, at room temperature

1 small shallot, minced (about 2 tablespoons)

1/2 cup orange juice

1 tablespoon grated orange zest

1 tablespoon sherry vinegar

2 1/2 tablespoons capers, drained

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