Duck with Olives and Couscous

Duck with Olives and Couscous
Photo by Randy Mayor

Ingredients

  • ½ cup dry white wine
  • ¼ cup chopped pitted green olives
  • ¾ cup couscous
  • 1 cup water
  • 1 cup water
  • 1 teaspoon dried herbes de Provence
  • 1 tablespoon olive oil
  • + 17 more ingredients
    • ¼ cup minced shallots
    • 4 (6-ounce) boneless duck breast halves, skinned
    • 1 ¼ cups fat-free, less-sodium chicken broth
    • 1 (3-inch) cinnamon stick
    • ¼ teaspoon salt
    • 1 ¼ cups fat-free, less-sodium chicken broth
    • 1 ½ teaspoons tomato paste
    • ¼ teaspoon salt
    • 1 ½ teaspoons tomato paste
    • ½ cup dry white wine
    • ¼ cup chopped pitted green olives
    • ¾ cup couscous
    • 1 teaspoon dried herbes de Provence
    • 1 tablespoon olive oil
    • ¼ cup minced shallots
    • 4 (6-ounce) boneless duck breast halves, skinned
    • 1 (3-inch) cinnamon stick

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 b...

View full recipe at My Recipes

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