INGREDIENTS
1 tsp
ground fennel
3 tbsp
coarse salt
1/2 tsp
ground coriander
1/2 tsp
ground lavender
3
1- pound duck breast halves, trimmed of excess fat and scored
Zest of 2 oranges
1/4 cup
brandy
6
sprigs fresh thyme
1 tsp
freshly ground black pepper
Pomegranate Glaze