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Coriander-Rubbed Duck Breasts with Glazed Oranges


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



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