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.
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
2 cups hot cooked rice
How to Make It
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.