Ingredients
Serves 4
- 1 teaspoon ground fennel
- 3 tablespoons coarse salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground lavender
- Three 1- pound duck breast halves, trimmed of excess fat and scored
- Zest of 2 oranges
- 1/4 cup brandy
- 6 sprigs fresh thyme
- 1 teaspoon freshly ground black pepper
- Pomegranate Glaze
Description
This Recipe For Delicous Pomegranate-glazed Duck Breast Makes A Prefect Holiday Meal.
Martha Stewart
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