Duck Couscous

Name: Duck Couscous
Total time: 240 min
Cuisine: Africa
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

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

1/3 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

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.