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

1. Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Add duck; seal. Marinate in refrigerator 30 minutes, turning occasionally.
2. Heat apricot preserves in a small saucepan over low heat until melted, stirring occasionally. Add 1 tablespoon vinegar and 1 teaspoon soy sauce. Remove from heat.
3. Remove duck from marinade; discard marinade.
4. Heat a large nonstick skillet coated with cooking spray over medium heat. Add duck to pan, and cook 8 to 10 minutes on each side or until an instant-read thermometer inserted into thickest portion registers 180u0b0. Brush each duck breast with 1 tablespoon glaze. Transfer duck to a cutting board; cut into thin slices. Fan slices out and place over rice. Brush duck with remaining glaze.

rice wine vinegar, olive oil, soy sauce, garlic, apricot preserves, rice wine vinegar, soy sauce, cooking spray, rice

Taken from www.myrecipes.com/recipe/apricot-glazed-duck-breasts (may not work)