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Curried Duck with Cranberry Couscous

Curried Duck with Cranberry Couscous

Health JULY 2001

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

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.

Nutritional Information

Amount per serving
  • Calories: 548
  • Calories from fat: 29%
  • Fat: 17.3g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 2.3g
  • Protein: 42.3g
  • Carbohydrate: 52.3g
  • Fiber: 4.3g
  • Cholesterol: 132mg
  • Iron: 5.2mg
  • Sodium: 604mg
  • Calcium: 43mg
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Curried Duck with Cranberry Couscous recipe

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