Seared Duck Breast With Ruby Port Sauce

• Duck:
• 1 pound boneless duck breast halves, thawed and skinned
• 1 tablespoon pink peppercorns, crushed
• 1 teaspoon coriander seeds, crushed
• 3/4 teaspoon salt
• 3 garlic cloves, minced
• 2 teaspoons olive oil, divided
• Sauce:
• 2 cups ruby port
• 1/4 cup packed brown sugar
• 1/4 cup sherry vinegar
• 1 tablespoon half-and-half
• 2 teaspoons butter
• Chopped fresh flat-leaf parsley (optional)

1. To prepare duck, place breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness with a meat mallet or small heavy skillet.
2. Combine peppercorns, coriander seeds, salt, and garlic. Rub peppercorn mixture evenly over both sides of duck; let stand 15 minutes.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of duck; cook for 1 minute on each side or until desired degree of doneness. Remove duck from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil and remaining duck.
4. To prepare sauce, combine port, sugar, and vinegar in a saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup (about 10 minutes). Remove from heat. Add half-and-half and butter; stir until butter melts. Cut duck breasts crosswise into thin slices. Drizzle with sauce and sprinkle with parsley, if desired.

pink, coriander seeds, salt, garlic, olive oil, ruby port, brown sugar, sherry vinegar, butter, flatleaf parsley

Taken from www.myrecipes.com/recipe/seared-duck-breast-with-ruby-port-sauce (may not work)