Curried Duck with Cranberry Couscous

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

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.