grilled moulard duck breast with turmeric couscous, carrots, cabbage and jalapenos

Cooking Directions

Serves 2 - 4 ppl. Prep time: 20 min. Cook time: 10 min.
TIP: we love DUCKCHAR cooked medium rare*

Salt (to taste)
Pepper (to taste)
1 DUCKCHAR Moulard Duck Breast
2 cups red cabbage, chopped
2 cups carrots, shredded
1 jalapeno, thinly sliced
1 cup couscous, uncooked
1 TB turmeric
1/2 TB cumin
1 tb cayenne pepper

Step 1 - Score skin. Just be sure not to cut into the meat. Season both sides with salt and pepper.

Step 2 - Cook DUCKCHAR duck breast to desired doneness on grill. Place DUCKCHAR duck breast on top rack or over indirect heat skin side down. Beware of flames.
Medium rare*: about 6 min.
Done: about 9 – 10 min.

Step 3 - Flip and cook skin side up.
Medium rare*: about 3 min or until internal temperature reaches 135° F.
Done: about 5 min or until internal temperature reaches 165° F.

Step 4 - Cover loosely with foil and let sit 5 min. Slice. 

Step 5 - Cook couscous. Once cooked, combine with turmeric, cumin and cayenne

Step 6 - In bowl, combine red cabbage, couscous, and carrots (pictured above). Top with duck, jalapeno and fresh cracked pepper. Serve.

Safety Advisory
DUCKCHAR Moulard Duck Breast is raw meat. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. USDA recommends cooking duck to a safe minimum internal temperature of 165° F.