Directions:
- Prepare grill; set to medium heat.
- 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.
- 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.
- Bring cranberries and broth to a boil in a medium saucepan; gradually stir in reserved curry powder mixture and couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous mixture onto plates.
- 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. Serve with chutney; sprinkle with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.69 Kcal (1125 kJ) | ||
| Calories from fat | 13.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 2% | |
|---|---|---|---|
| Cholesterol | 20.26mg | 7% | |
| Sodium | 335.05mg | 14% | |
| Potassium | 122.93mg | 3% | |
| Total Carbs | 53.64g | 18% | |
| Sugars | 18.63g | 75% | |
| Dietary Fiber | 4.81g | 19% | |
| Protein | 11.12g | 22% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 2.7mg | 15% | |
| Calcium | 63.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 274.28 Kcal (1148 kJ) | ||
| Calories from fat | 14.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 2% | |
|---|---|---|---|
| Cholesterol | 20.68mg | 7% | |
| Sodium | 342.02mg | 14% | |
| Potassium | 125.49mg | 3% | |
| Total Carbs | 54.75g | 18% | |
| Sugars | 19.02g | 75% | |
| Dietary Fiber | 4.91g | 19% | |
| Protein | 11.35g | 22% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 2.7mg | 15% | |
| Calcium | 65mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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