Duck Breasts With Orange-Ginger Sauce

• 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

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 160u0b0 (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.

olive oil, onion, ginger, chicken broth, lowsugar, orange rind, parsley

Taken from www.myrecipes.com/recipe/duck-breasts-with-orange-ginger-sauce (may not work)