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
- 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
Direction
- 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.
- 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.
- 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.
- 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.