Curried Duck with Cranberry Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
2 (14-ounce) packages boneless whole duck breasts, thawed |
1/2 cup dried cranberries (about 1 (3-ounce) package) |
1 (15.75-ounce) can fat-free, less-sodium chicken broth |
1 cup uncooked couscous |
1/4 cup cranberry chutney (such as crosse and blackwell) |
1/4 cup chopped fresh cilantro |
Directions:
1. Prepare grill; set to medium heat.
2. Combine curry, salt, and pepper in a small bowl. Reserve 1 tablespoon curry powder mixture for cranberry mixture. Rub meat side of breast with remaining curry powder mixture.
3. Place duck on grill rack, skin sides up. Cook 8 minutes on each side or until desired degree of doneness; remove from heat, and let stand 5 minutes.
4. Bring cranberries and broth to a boil in a medium saucepan; gradually stir in reserved curry powder mixture and couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous mixture onto plates.
5. Carefully remove skin from all breasts; cut each breast in half. Then cut each breast half into 1/2-inch-thick slices and arrange them on top of couscous mixture. Serve with chutney; sprinkle with cilantro.
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