This is a delicious, low calorie meal that’s relatively easy to make. If you’ve never cooked duck before, this is a good recipe to start with. The pomegranate sauce mixes with the cranberries to make a perfect flavor combination.
- 4 Duck breast fillets (without skin)
- 1/2 teaspoon salt
- 1 tbsp olive oil
- cooking spray
- 1 small shallot, finely chopped
- 1 cup pomegranate juice
- 1/4 cup chicken broth
- 1 tsp corn starch
- 1 cup couscous
- 1 cup dried cranberries
- 1/2 cup pistachios
- Preheat oven to 450 degrees
- Salt each duck breast
- Heat oil in a medium skillet on medium-high heat. Add duck and brown both sides, usually 2-4 minutes each side. While that’s browning coat a baking dish with cooking spray. Once the duck is brown, remove it from the skillet and place it in the baking dish. Roast until just the middle of the duck is pink. Or, until the thickest part of the breast registers 150 degrees Fahrenheit. Bake the breasts for 8 minutes, then check. If it’s not done cook in 2 minute intervals until it is. You don’t want to overcook duck because it will taste kind of like liver.
- Meanwhile, turn the burner back up to medium-high heat, add the shallot and cook, stirring constantly for about a minute. Now add the pomegranate juice and bring to a boil. Reduce heat and let simmer for about 2 minutes. Stir broth and cornstarch in a small bowl, until it’s completely blended. Add to the skillet, stirring until the sauce thickens. Remove from heat.
- Bring 1 cup of water, and 1/4 tsp of salt to a boil. Then pour in 1 cup of couscous, and stir rapidly. Remove from heat and let it sit for about 4-5 minutes. Fold the couscous into a bowl using a fork and add the pistachios and cranberries, mixing well.
- Place the couscous on a plate and slice the duck breast horizontally four or five times and place on top of the couscous. Top it with the pomegranate sauce and serve.