Curried Duck with Cranberry Couscous

recipe

Yield:

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

Nutritional 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

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

Preparation

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.

July 2001
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