2 tsp. olive oil
2 (13.8 oz.) boneless duck breasts, skinned
1/2 c. finely chopped onion
1 tbsp. bottled minced ginger
1 c. low-sodium chicken broth
1/4 c. low-sugar orange marmalade
1 tbsp. grated orange rind
2 tsp. finely chopped parsley

Heat oil in large skillet over medium heat. Add duck and cook 6-8 minutes each side. Remove from pan. Thinly slice and keep warm.

Add onion and ginger to pan, cook over medium-high heat 1 minute. Add broth and marmalade. Bring to a boil, reduce heat, simmer for 9 minutes or reduced to 1 cup. Stir in orange rind and parsley, serve warm with duck.

Submitted by: Sherry Monfils