Love for Three Oranges Duck

From the Chicago Tribune, a shortcut duck l'orange

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4 (1/2lb)  duck breast halves, rinsed and patted dry
• 1  teaspoon salt
• 1⁄2 teaspoon ground coriander
• 1⁄4 teaspoon black pepper
• 1  shallot, minced
• 1⁄4 cup sugar
• 1  cup  fresh orange juice
• 2  tablespoons  orange liqueur
• 2  tangerines or 2  mineola oranges, skin on, thinly sliced, seeds removed
• 1⁄2 cup  tiny kumquats, halved diagonally or 1⁄2 cup  flesh of 1 valencia orange, chopped
• 1  tablespoon unsalted butter

Directions

1. Score: Slice a cross-hatch pattern into duck skin and fat; sprinkle with salt, coriander and pepper.
2. Crisp: Heat a large cast-iron skillet over medium heat and add duck, skin side down. Cook, spooning off fat now and then, until skin is crisp, about 10 minutes.
3. Turn and cook until meat is browned, about 3 minutes.
4. Cover and cook until done, about 6 minutes more.
5. Remove from heat and cover loosely with foil.
6. Caramelize: Spoon off all but 1 tablespoon fat from skillet(reserve duck fat for another use).
7. Soften shallot over medium heat, about 2 minutes.
8. Add sugar, orange juice and any accumulated juices from the resting duck.
9. Scrape up any sticky bits and cook down to a syrupy sauce, about 15 minutes.
10. Adjust salt. A.
11. Add fruit and cook another 3 minutes.
12. Stir in butter.
13. Serve: Slice duck and arrange on four plates; spoon fruit and sauce on top.