Duck Breasts with Orange-Ginger Sauce

Oxmoor House
Moulard ducks are prized for their dark, tender meat. Duck breasts can range anywhere in size from 8 ounces up to 14 ounces. If your duck breast is smaller, adjust the cooking time so that it doesn't overcook.
4 servings (serving size: 3 ounces duck and 1/4 cup sauce)


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2 teaspoons olive oil
2 (13.8-ounce) boneless duck breasts (such as Moulard), skinned
1/2 cup finely chopped onion
1 tablespoon bottled minced ginger
1 cup fat-free, less-sodium chicken broth
1/4 cup low-sugar orange marmalade
1 tablespoon grated fresh orange rind
2 teaspoons finely chopped fresh flat-leaf parsley


Prep: 14 Minutes
Cook: 25 Minutes

1. Heat oil in a large nonstick skillet over medium heat. Add duck, and cook 6 to 8 minutes on each side or until a thermometer registers 160° (medium) or until desired degree of doneness. Remove from pan; thinly slice, and keep warm.

2. Add onion and ginger to pan; cook over medium-high heat 1 minute. Add broth and marmalade. Bring to a boil; reduce heat, and simmer 9 minutes or until reduced to 1 cup; stir in orange rind and parsley. Serve warm with duck.

Created date

October 2009

Nutritional Information

Calories 290
Caloriesfromfat 31 %
Fat 10.1 g
Satfat 2.8 g
Protein 37.6 g
Carbohydrate 9.1 g
Fiber 0.5 g
Cholesterol 142 mg
Iron 8.4 mg
Sodium 272 mg
Calcium 14 mg