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                                                                  Ingredients
                                                                  • Yes No 2 tsp coriander seed
                                                                  • Yes No two 1 lb moulard duck breasts
                                                                  • Yes No salt and pepper
                                                                  • In a large skillet, toast the coriander seeds over moderately high heat, shaking the pan, until fragrant, about 1 1/2 minutes. Transfer to a spice grinder and let cool completely. Grind to a powder.
                                                                  • Score the duck skin in a cross-hatch pattern; season with salt and pepper. Heat the skillet. Add the duck, skin side down, and cook over moderate heat until the skin is browned and crisp, 5 minutes. Turn the breasts skin side up and sprinkle with the ground coriander. Cook until medium-rare, 4 minutes longer. Transfer the duck to a carving board and let rest for 5 minutes. Thinly slice the duck crosswise and serve with Grandma's Crushed Potatoes.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
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