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Apricot-Glazed Duck Breasts

Prep time 5 mins
Cook time 10 mins
Marinate time 30 mins
Yield 4 servings (serving size: 1 duck breast half, 2 tablespoons glaze, and 1/2 cup rice)
An instant-read thermometer gives an accurate temperature reading in seconds and can be used on cuts of meat that are too thin for a probe-type thermometer.


  • 1/2 cup rice wine vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons low-sodium soy sauce
  • 2 garlic cloves, minced
  • 4 (4-ounce) boneless fresh or frozen duck breast halves, thawed and skinned
  • 1/2 cup apricot preserves (such as Smucker's Simply Fruit)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon low-sodium soy sauce
  • Cooking spray
  • 2 cups hot cooked rice

Nutrition Information

  • calories 385
  • fat 8.5 g
  • satfat 2.0 g
  • protein 25.5 g
  • carbohydrate 51.6 g
  • cholesterol 87 mg
  • iron 6.5 mg
  • sodium 393 mg
  • caloriesfromfat 20 %
  • fiber 0.9 g
  • calcium 24 mg

How to Make It

  1. Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Add duck; seal. Marinate in refrigerator 30 minutes, turning occasionally.

  2. Heat apricot preserves in a small saucepan over low heat until melted, stirring occasionally. Add 1 tablespoon vinegar and 1 teaspoon soy sauce. Remove from heat.

  3. Remove duck from marinade; discard marinade.

  4. Heat a large nonstick skillet coated with cooking spray over medium heat. Add duck to pan, and cook 8 to 10 minutes on each side or until an instant-read thermometer inserted into thickest portion registers 180°. Brush each duck breast with 1 tablespoon glaze. Transfer duck to a cutting board; cut into thin slices. Fan slices out and place over rice. Brush duck with remaining glaze.

Oxmoor House Healthy Eating Collection