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.
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Marinate: 30 Minutes
- Calories: 385
- Fat: 8.5g
- Saturated fat: 2.0g
- Protein: 25.5g
- Carbohydrate: 51.6g
- Cholesterol: 87mg
- Iron: 6.5mg
- Sodium: 393mg
- Calories from fat: 20%
- Fiber: 0.9g
- Calcium: 24mg
- 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.
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