Coriander-Rubbed Duck Breasts with Glazed Oranges

Browning the duck breasts not only adds color and flavor, but also melts away a good portion of the fat from the very thick skin, making the duck more palatable. When browning foods, especially poultry and meats, allow plenty of space between the pieces. If the pieces are too close together, the food will steam rather than brown and the desired taste will be lacking. For example, when cooking 4 duck breast halves, use 1 very large pan or 2 medium pans to give them ample room.
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