Duck Breasts With Orange-Ginger Sauce

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Oxmoor House


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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

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