Apricot-Glazed Duck Breasts

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.


4 servings (serving size: 1 duck breast half, 2 tablespoons glaze, and 1/2 cup rice)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes
Marinate: 30 Minutes

Nutritional 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


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


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

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.

Remove duck from marinade; discard marinade.

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,

Oxmoor House

January 2004
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