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.

Ratings

Prep Time {22 min; 6 hr - overnight inactive}

Cook Time {37 min}

Serving Size {4 servings}

Ingredients


1/3 cup Red Wine Vinegar


4 Tbsp. + 2 Tbsp. Olive Oil, divided


2 Tbsp. + 1 Tbsp. Mango Chutney, divided


1 Tbsp. Mashed Garlic


1 tsp. Ground Cumin


1 tsp. Coarse Salt, divided


2 each Maple Leaf Farms Boneless Duck Breasts


1 1/4 cups Water


1 cup Couscous, uncooked


2 Tbsp. Fresh Lemon Juice


1 tsp. Paprika


1/3 cup Crumbled Feta Cheese


1/3 cup Chopped Marinated Artichoke Hearts


1/3 cup Chopped Roasted Red Pepper


1/4 cup Chopped Red Onion


1/4 cup Pitted Kalamata Olives, thinly sliced


1/4 cup Chopped Fresh Dill


1/4 cup Toasted Pine Nuts


Fresh Ground Black Pepper

Directions

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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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