4 Peking or Maple Leaf Duck Breasts, scored in crosshatches
2 shallots, minced
juice and zest of 3 oranges
2 ounces dry Jerez (Spanish sherry, I prefer Amontillado for this recipe)
2 cups duck or chicken broth
¼ teaspoon ground coriander seeds
Pinch of ground cinnamon
1 star anise
2 tablespoons orange marmalade
2 tablespoons cornstarch mixed with 2 tablespoons water
2 tablespoons finely chopped cilantro
1 tablespoon finely chopped Italian parsley
¼ cup Marcona almonds, chopped
Season the breasts with salt and pepper, set aside.
In a small saucepan, heat the orange juice. Reduce ¾ of the way down. Add the duck or chicken stock about ¾ of the way down.
Heat a sauté pan over medium low heat; cook the duck breasts skin side down for 8-10 minutes or until golden brown. Remove the duck from the pan, set aside skin side up.
Remove all but 1 tablespoon of duck fat from the pan. Add the spices, orange zest, Jerez, marmalade, vinegar and simmer for about 4 minutes. Add the orange-duck reduction. Place the duck breast into the pan. Heat the duck for 2 minutes. Add the cornstarch slurry, whisking the sauce for 2 minutes. Remove the star anise. Add the herbs. Season with salt and pepper.
Slice the duck, spoon the sauce over each slice and top with the almonds.