SPICE-RUBBED DUCK * 3/4 teaspoon salt * 1/4 teaspoon freshly ground black pepper * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1 teaspoon dried oregano * 1/2 teaspoon ground ginger * 1/2 teaspoon ground cinnamon * 4 (5- to 6-ounce) boneless duck breasts, skin removed (about 1 pound without skin) * 1 tablespoon olive oil 1. Combine the salt, pepper, cumin, coriander, oregano, ginger and cinnamon in a small bowl. Sprinkle mixture evenly over the tops and bottoms of the duck breasts, and pat it into the meat. 2. Heat the oil over medium high in a large, nonstick skillet. Add the duck and cook 4 to 5 minutes, or until lightly browned and firm on the underside. Turn and cook another 4 to 5 minutes, or until again browned on the underside, and an instant-read meat thermometer registers 160 degrees. (If you need to cook the duck a little longer and the crust is already as browned as it can be without scorching, place it in a 300- to 400-degree oven to finish cooking.) 3. To serve, cut the duck across at an angle in thin strips and fan the strips on the plate. Makes 4 servings.