Apricot-glazed Duck Breasts


  • 1/2 cup rice wine vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons low-sodium soy sauce
  • 2 garlic cloves, minced
  • 4 (4-ounce) boneless fresh or frozen duck breast halves, thawed and skinned
  • 1/2 cup apricot preserves (such as Smucker's Simply Fruit)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon low-sodium soy sauce
  • Cooking spray
  • 2 cups hot cooked rice


An Instant-read Thermometer Gives An Accurate Temperature Reading In Seconds And Can Be Used On Cuts Of Meat That Are Too Thin For A Probe-type Thermometer.

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