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Apricot Grilled Duck Breasts

Serve this savory-sweet entrée over couscous, brown or white rice, or even pasta. Total time: 36 minutes.

Cooking Light SEPTEMBER 2005

  • Yield: 4 servings (serving size: 1 duck breast half)


  • 1/2 cup apricot preserves
  • 2 1/2 tablespoons sherry vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 4 (6-ounce) boneless duck breast halves (1 1/2 pounds), skinned
  • Cooking spray


Combine first 5 ingredients in a bowl, stirring with a whisk. Add duck; cover and marinate in refrigerator for 20 minutes.

Prepare grill to medium heat.

Remove duck from marinade, reserving marinade. Bring marinade to a boil in a small saucepan over medium-high heat, and boil 1 minute. Remove from heat.

Place duck on grill rack coated with cooking spray. Grill 6 minutes on each side or until a thermometer inserted into thickest portion registers 170°, basting occasionally with reserved marinade.

Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 11%
  • Fat: 3.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 39.4g
  • Carbohydrate: 26.8g
  • Fiber: 0.2g
  • Cholesterol: 203mg
  • Iron: 6.7mg
  • Sodium: 311mg
  • Calcium: 23mg

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Apricot Grilled Duck Breasts Recipe