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Duck with Olives and Couscous

Duck with Olives and Couscous
Photo: Randy Mayor
Yield

4 servings

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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.