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Curried Duck with Cranberry Couscous

Yield 4 servings (serving size: 5 ounces duck, 3/4 cup couscous, 1 tablespoon chutney, and 1 tablespoon cilantro)


  • 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

Nutrition Information

  • calories 548
  • caloriesfromfat 29 %
  • fat 17.3 g
  • satfat 6.3 g
  • monofat 5.7 g
  • polyfat 2.3 g
  • protein 42.3 g
  • carbohydrate 52.3 g
  • fiber 4.3 g
  • cholesterol 132 mg
  • iron 5.2 mg
  • sodium 604 mg
  • calcium 43 mg

How to Make It

  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.