Duck with Olives and Couscous

Ingredients

• 1 stick cinnamon (3-inch)
• 0.8 cup couscous 
• 0.5 cup cooking wine dry white
• 24 ounce duck breast halves boneless
• 1.3 cups less-sodium chicken broth fat-free
• 0.3 cup olives green pitted chopped
• 1 teaspoon herbs de provence dried
• 1 tablespoon olive oil 
• 0.3 teaspoon salt 
• 0.3 cup shallots minced
• 1.5 teaspoons tomato paste 
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Bring water to a boil in a medium saucepan; gradually stir in couscous and salt.
2. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. While couscous stands, heat oil in a large nonstick skillet over medium-high heat.
4. Add duck; cook 3 minutes on each side or until browned.
5. Combine broth, wine, shallots, herbes de Provence, tomato paste, and cinnamon in a bowl, stirring with a whisk.
6. Add broth mixture to pan. Cover, reduce heat, and simmer 3 minutes.
7. 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.