Moulard ducks are prized for their dark, tender meat. Duck breasts can range anywhere in size from 8 ounces up to 14 ounces. If your duck breast is smaller, adjust the cooking time so that it doesn't overcook.
2 teaspoons olive oil
2 (13.8-ounce) boneless duck breasts (such as Moulard), skinned
Heat oil in a large nonstick skillet over medium heat. Add duck, and cook 6 to 8 minutes on each side or until a thermometer registers 160° (medium) or until desired degree of doneness. Remove from pan; thinly slice, and keep warm.
Add onion and ginger to pan; cook over medium-high heat 1 minute. Add broth and marmalade. Bring to a boil; reduce heat, and simmer 9 minutes or until reduced to 1 cup; stir in orange rind and parsley. Serve warm with duck.