Apricot-Glazed Duck Breasts

Ingredients

• 0.5 cup apricot preserves such as Smucker's Simply Fruit
• 2 cups rice hot cooked
• 16 ounce duck breast halves fresh boneless thawed
• 2  garlic cloves minced
• 1 teaspoon soya sauce low-sodium
• 2 tablespoons soya sauce low-sodium
• 3 tablespoons olive oil 
• 0.5 cup rice wine vinegar 
• 1 tablespoon rice wine vinegar 

Equipment

• frying pan
• sauce pan
• kitchen thermometer
• ziploc bags
• cutting board

Directions

1. Combine first 4 ingredients in a large heavy-duty zip-top plastic bag.
2. Add duck; seal. Marinate in refrigerator 30 minutes, turning occasionally.
3. Heat apricot preserves in a small saucepan over low heat until melted, stirring occasionally.
4. Add 1 tablespoon vinegar and 1 teaspoon soy sauce.
5. Remove from heat.
6. Remove duck from marinade; discard marinade.
7. Heat a large nonstick skillet coated with cooking spray over medium heat.
8. Add duck to pan, and cook 8 to 10 minutes on each side or until an instant-read thermometer inserted into thickest portion registers 18
9. Brush each duck breast with 1 tablespoon glaze.
10. Transfer duck to a cutting board; cut into thin slices. Fan slices out and place over rice.
11. Brush duck with remaining glaze.