Coriander-rubbed Duck Breasts With Glazed Oranges

Name: Coriander-rubbed Duck Breasts With Glazed Oranges
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters wild rice and brown rice blend, cooked according to package directions; 4 boneless duck breast halves, each 3?4 lb; 1 teaspoon chopped fresh thyme or 1?4 tsp. dried; 1 teaspoon ground coriander; 3 Tbs orange liqueur, such as Grand Marnier, or fresh orange juice; 1 large Grated zest of orange; 4 larges seedless oranges, peeled with a knife and cut into rounds 3?8 inch thick; 1 teaspoons freshly ground pepper; 2 teaspoons red wine vinegar; 1 teaspoon salt; 4 servings Salt and freshly ground pepper, to taste; 2 Tbs finely chopped shallot

You can never have too many main course recipes, so give Coriander-rubbed Duck Breasts With Glazed Oranges Head to the store and pick up oranges, duck breast halves, ground coriander, and a few other things to make it today. To use up the orange liqueur you could follow this main course with the Chocolate orange & Grand Marnier truffle cake as a dessert. From preparation to the plate, this recipe takes about 35 minutes.