Seared Duck Breast with Pomegranate Coucous
Prep time
25 min
Serves
2 - 3 ppl
Cook time
30 min
Ingredients
DUCKCHAR Moulard Duck Breast >
1 cup Israeli couscous
1 and 1/3 cup vegetable stock
2 cups Shiitake mushrooms, quartered
1 cup pomegranate
1/2 cup green olives, diced
1 cup parsley, chopped
1/2 cup crumbled feta
6 tablespoons butter
2 tablespoons garlice, minced
1/3 cup mint, finely chopped
1/3 cup parsley, finely chopped
3/4 cup olive oil
Salt (to taste)
Pepper (to taste)
Cooking Directions
Step 1 - Score the skin. Just don’t cut into the meat - the more scoring lines, the better. Scoring makes it easier for the fat to render off during the cook, leaving a thin and crispy layer of skin.
Step 2 - Season generously with salt and pepper.
Step 3 - Grill DUCKCHAR Moulard Duck Breast over indirect heat. Cook skin side down for 8 - 10 min and then skin side up for 1 - 2 min. Pull the duck from the grill when the internal temperature reaches 131 degrees F. Allow to rest for 10 min before slicing.
Step 4 - Saute shiitake mushrooms in duck fat until cooked (about 6 min).
Step 5 - In a a dutch oven, bring stock to a boil and add couscous. Cover and simmer on low for 10 minutes. Turn off heat and leave covered for 5 additional minutes.
Step 6 - Fluff couscous with wooden spoon and add parsley, pomegranate, olives, feta, garlic, butter, and feta. Gently stir and season with salt and pepper to taste.
Step 7 - Slice DUCKCHAR Moulard Duck Breast and top with mushrooms. Serve alongside couscous. Enjoy.
