Glazed Duck or Pheasant

1 duck or pheasant (cubed)
1/2 cup orange marmalade 
1/4 cup apple jelly 
1/4 tsp. thyme 
1/4 tsp. tarragon
1/4 tsp. garlic powder 
Dash salt and pepper 
1/2 cup diced onion 
1/4 cup diced bell pepper
4 servings white rice 
1 can chile beans 

Mix marmalade, jelly and spices in a covered bowl, and add bird cubes.
Marinade in refrigerator for about an hour.
While marinating, prepare white rice and chile beans (seperately).
Remove meat from marinade and place in a large skillet on medium-high heat.
Reduce until all liquid is gone and the meat is carmalized.
Place rice on plate, add beans then meat.
Garnish with onion and bell pepper