Curried Duck with Cranberry Couscous

Ingredients

• 1 cup couscous uncooked
• 3 ounce cranberries package) dried
• 1 tablespoon curry powder 
• 28 ounce duck breasts whole boneless thawed
• 15.8 ounce less-sodium chicken broth fat-free canned
• 0.3 cup cilantro leaves fresh chopped
• 0.3 teaspoon ground pepper red
• 0.3 cup cranberry chutney (such as Crosse and Blackwell)
• 0.5 teaspoon salt 

Equipment

• bowl
• sauce pan
• grill

Directions

1. Prepare grill; set to medium heat.
2. Combine curry, salt, and pepper in a small bowl. Reserve 1 tablespoon curry powder mixture for cranberry mixture. Rub meat side of breast with remaining curry powder mixture.
3. Place duck on grill rack, skin sides up. Cook 8 minutes on each side or until desired degree of doneness; remove from heat, and let stand 5 minutes.
4. Bring cranberries and broth to a boil in a medium saucepan; gradually stir in reserved curry powder mixture and couscous.
5. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous mixture onto plates.
6. Carefully remove skin from all breasts; cut each breast in half. Then cut each breast half into 1/2-inch-thick slices and arrange them on top of couscous mixture.
7. Serve with chutney; sprinkle with cilantro.