Duck Breasts with Orange-Ginger 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.

Yield: 4 servings (serving size: 3 ounces duck and 1/4 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 31%
  • Fat: 10.1g
  • Saturated fat: 2.8g
  • Protein: 37.6g
  • Carbohydrate: 9.1g
  • Fiber: 0.5g
  • Cholesterol: 142mg
  • Iron: 8.4mg
  • Sodium: 272mg
  • Calcium: 14mg


  • 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


  1. 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. 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.
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