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.