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.

Recipe by Cooking Light March 2005

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

376 calories; calories from fat 28%; fat 11.7g; saturated fat 2.9g; mono fat 5.2g; poly fat 1.4g; protein 38.3g; carbohydrates 22.3g; fiber 2g; cholesterol 131mg; iron 9mg; sodium 480mg; calcium 45mg.
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