Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.06 Kcal (1353 kJ) | ||
| Calories from fat | 102.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.37g | 17% | |
|---|---|---|---|
| Cholesterol | 40.52mg | 14% | |
| Sodium | 348.26mg | 15% | |
| Potassium | 105.62mg | 2% | |
| Total Carbs | 44.53g | 15% | |
| Sugars | 25g | 100% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 11.77g | 24% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 9.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 165.75 Kcal (694 kJ) | ||
| Calories from fat | 52.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 17% | |
|---|---|---|---|
| Cholesterol | 20.79mg | 14% | |
| Sodium | 178.68mg | 15% | |
| Potassium | 54.19mg | 2% | |
| Total Carbs | 22.85g | 15% | |
| Sugars | 12.83g | 100% | |
| Dietary Fiber | 0.9g | 7% | |
| Protein | 6.04g | 24% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 1.1mg | 12% | |
| Calcium | 4.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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