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
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1
1/3 cup Red Wine Vinegar
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2
4 Tbsp. + 2 Tbsp. Olive Oil, divided
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3
2 Tbsp. + 1 Tbsp. Mango Chutney, divided
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4
1 Tbsp. Mashed Garlic
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5
1 tsp. Ground Cumin
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6
1 tsp. Coarse Salt, divided
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8
1 1/4 cups Water
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9
1 cup Couscous, uncooked
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10
2 Tbsp. Fresh Lemon Juice
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11
1 tsp. Paprika
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12
1/3 cup Crumbled Feta Cheese
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13
1/3 cup Chopped Marinated Artichoke Hearts
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14
1/3 cup Chopped Roasted Red Pepper
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15
1/4 cup Chopped Red Onion
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16
1/4 cup Pitted Kalamata Olives, thinly sliced
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17
1/4 cup Chopped Fresh Dill
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18
1/4 cup Toasted Pine Nuts
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19
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.
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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.
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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.
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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.
