Duck Couscous

Duck couscous

Healthy and filling, the bed of couscous for this duck dish is sweet, spicy and a delicious alternative to potatoes or rice. Feta cheese and pine nuts provide a gourmet garnish.

Ingredients

  • 1

    1/3 cup Red Wine Vinegar

  • 2

    4 Tbsp. + 2 Tbsp. Olive Oil, divided

  • 3

    2 Tbsp. + 1 Tbsp. Mango Chutney, divided

  • 4

    1 Tbsp. Mashed Garlic

  • 5

    1 tsp. Ground Cumin

  • 6

    1 tsp. Coarse Salt, divided

  • 8

    1 1/4 cups Water

  • 9

    1 cup Couscous, uncooked

  • 10

    2 Tbsp. Fresh Lemon Juice

  • 11

    1 tsp. Paprika

  • 12

    1/3 cup Crumbled Feta Cheese

  • 13

    1/3 cup Chopped Marinated Artichoke Hearts

  • 14

    1/3 cup Chopped Roasted Red Pepper

  • 15

    1/4 cup Chopped Red Onion

  • 16

    1/4 cup Pitted Kalamata Olives, thinly sliced

  • 17

    1/4 cup Chopped Fresh Dill

  • 18

    1/4 cup Toasted Pine Nuts

  • 19

    Fresh Ground Black Pepper

Directions

  • 1

    In a small baking dish, combine the vinegar, 4 Tbsp. olive oil, 2 Tbsp. chutney, garlic, cumin and 1/2 tsp. salt. Score the duck skin with a sharp knife (being careful not to pierce the meat) and place the duck breast skin-side up in the marinade. Cover and refrigerate for 6 hours and up to overnight.

  • 2

    Preheat oven to 425°F . Drain marinade. Sauté duck breast, skin-side down for 7 minutes until skin is rendered. Remove from sauté pan and place in baking dish. Bake duck for 15-20 minutes to desired doneness (160°F) skin-side up.

  • 3

    Meanwhile, bring the water to a boil in a saucepan and add the couscous. Bring back to boil and turn off heat. After 5 minutes, remove the couscous to a serving bowl. Toss with 2 Tbsp. olive oil, 1 Tbsp. chutney, 1/2 tsp. coarse salt, lemon juice, paprika, feta, artichoke hearts, red pepper, onion, olives and dill.

  • 4

    To serve: slice the duck breast across the grain into medallions. On each of the four dinner plates place a helping of couscous topped with 4-5 pieces of duck breast. Sprinkle with pine nuts and fresh ground pepper.

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Prep Time: 22 min; 6 hr - overnight inactive
Cook Time: 37 min
Ready Time: 4 Hours
Servings: 4