1 duck breast
1/2 tablespoon sea salt, plus more for sprinkling
1 tablespoon coriander seeds
1 tablespoon fennel seed
1/2 tablespoon ground black pepper
Zest of 6 blood oranges
Orange liqueur, such as Grand Marnier, for brushing
2 cups brown sugar
2 cups red wine vinegar
4 tablespoons minced shallots
Juice of 6 to 8 blood oranges (6 cups juice)
1 cup orange liqueur, such as Grand Marnier
1 cup duck stock
1 teaspoon xanthan gum
Cook additional duck breasts to serve with the remaining sauce, or use for another recipe.
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