In a small saucepan combine jelly, wine, vinegar, lime peel, lime juice, ginger, 1/8 teaspoon salt, and dash pepper. Bring just to boiling; reduce heat. Simmer, uncovered, about 12 minutes or until sauce is slightly thickened and reduced to 1/2 cup. Remove from heat; stir in margarine. Reserve all but 1/4 cup of the jelly mixture.
Meanwhile, rinse duck breasts; pat dry. Brush oil over both sides of duck breasts. Grill duck on the lightly greased rack of an uncovered grill directly over medium heat for 10 to 12 minutes or until tender and no pink remains, turning once and brushing with the 1/4 cup jelly mixture during the last 2 to 3 minutes of grilling. Serve duck with the reserved jelly mixture. Garnish with raspberries, if desired. Makes 4 servings.