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Apricot-Glazed Duck Breasts

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.

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 1 duck breast half, 2 tablespoons glaze, and 1/2 cup rice)
  • Cook time: 10 Minutes
  • Prep time: 5 Minutes
  • Marinate: 30 Minutes


  • 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.

Nutritional Information

Amount per serving
  • 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

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Apricot-Glazed Duck Breasts Recipe