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

Prep time
20 min

Serves
2 - 4 ppl 

Cook time
10 min


Ingredients

1 DUCKCHAR Moulard Duck Breast
Salt (to taste)
Pepper (to taste)
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
 

Cooking Directions

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.