Duck Breasts with Orange-Ginger Sauce

Ingredients

• 1 tablespoon bottled ginger minced
• 27.6 ounce duck breasts boneless (such as Moulard)
• 1 cup less-sodium chicken broth fat-free
• 2 teaspoons flat-leaf parsley fresh finely chopped
• 2 teaspoons olive oil 
• 0.5 cup onion finely chopped
• 0.3 cup low-sugar orange marmalade 
• 1 tablespoon orange rind fresh grated

Equipment

• frying pan
• kitchen thermometer

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add duck, and cook 6 to 8 minutes on each side or until a thermometer registers 160 (medium) or until desired degree of doneness.
3. Remove from pan; thinly slice, and keep warm.
4. Add onion and ginger to pan; cook over medium-high heat 1 minute.
5. 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.
6. Serve warm with duck.