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
How to Make It
Prepare grill; set to medium heat.
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.
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.
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.
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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