Duck Breasts with Orange-Ginger Sauce |
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Prep Time: 14 Minutes Cook Time: 25 Minutes |
Ready In: 39 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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.
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