Duck with Olives and Couscous

Photo: Randy Mayor
Inspired by Moroccan tagine, this recipe features duck breasts seared then simmered in a flavorful sauce that's surprisingly complex despite a short cooking time. The result is a casual, sophisticated dinner.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 376
Caloriesfromfat 28 %
Fat 11.7 g
Satfat 2.9 g
Monofat 5.2 g
Polyfat 1.4 g
Protein 38.3 g
Carbohydrate 22.3 g
Fiber 2 g
Cholesterol 131 mg
Iron 9 mg
Sodium 480 mg
Calcium 45 mg

Ingredients

1 cup water
3/4 cup couscous
1/4 teaspoon salt
1 tablespoon olive oil
4 (6-ounce) boneless duck breast halves, skinned
1 1/4 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1/4 cup minced shallots
1 teaspoon dried herbes de Provence
1 1/2 teaspoons tomato paste
1 (3-inch) cinnamon stick
1/4 cup chopped pitted green olives

Preparation

Bring water to a boil in a medium saucepan; gradually stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While couscous stands, heat oil in a large nonstick skillet over medium-high heat. Add duck; cook 3 minutes on each side or until browned. Combine broth, wine, shallots, herbes de Provence, tomato paste, and cinnamon in a bowl, stirring with a whisk. Add broth mixture to pan. Cover, reduce heat, and simmer 3 minutes. Remove duck from pan; keep warm. Bring broth mixture to a boil; cook, uncovered, for 2 minutes. Stir in olives; cook 1 minute. Discard cinnamon stick. Spoon about 1/2 cup couscous onto each of 4 plates. Top each serving with 1 duck breast half and about 1/4 cup sauce.

Note:

March 2005