Apricot-Glazed Duck Breasts

Ingredients

• 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

Preparation

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.