ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Duck Breasts with Orange-Ginger Sauce

Prep time 14 mins
Cook time 25 mins
Yield 4 servings (serving size: 3 ounces duck and 1/4 cup sauce)
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
  • 1/2 cup finely chopped onion
  • 1 tablespoon bottled minced ginger
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup low-sugar orange marmalade
  • 1 tablespoon grated fresh orange rind
  • 2 teaspoons finely chopped fresh flat-leaf parsley

Nutrition Information

  • calories 290
  • caloriesfromfat 31 %
  • fat 10.1 g
  • satfat 2.8 g
  • protein 37.6 g
  • carbohydrate 9.1 g
  • fiber 0.5 g
  • cholesterol 142 mg
  • iron 8.4 mg
  • sodium 272 mg
  • calcium 14 mg

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection