Chef Recipes

Spicy Grilled Duck and Couscous Salad

By Chef Willis Getchell
Scottsdale Culinary Institute

Couscous
3 cups unsalted Chicken stock
10 oz. couscous
1 ½ TBS. Curly Parsley, minced
1 bay leaf
1 small sprig fresh thyme

Duck & Marinade
1 lb. Duck breast or Duck tenderloins
¼ cup Soy Sauce
¼ cup balsamic vinegar
¼ cup olive oil
¼ cup Thai Chile-Garlic sauce
¼ cup Brown Sugar

Curry Vinaigrette
3 TBS. Fresh Lemon Juice
2 ½ TBS Olive oil
2 tsp. Curry Powder
2 tsp. Soy Sauce
¼ tsp Black Pepper
Pinch, crushed Red Pepper flakes

Salad
1 ½ cup Snow Peas, cooked and cut 1/3 rds
6 Scallions, white and green part, sm. Dice
1 cup roasted Red Bell pepper, roasted, peeled, med dice
2 TBS. Golden Raisins
¼ cup Slivered Almonds, toasted
1 cup diced Mango

Couscous
1. Bring Chicken stock to a boil, stir in couscous using a fork. 2. Add Thyme, Bay leaf and parsley. 3. Cover tightly. Remove from heat and let sit until liquid is absorbed. About 8-10 minutes. 4. Uncover, let cool. Remove Thyme sprig and Bay leaf. 5. Fluff with a fork.

Duck and Marinade
1. Combine all marinade ingredients. Add duck. 2. Marinate at least 3 hours. 3. Grill Duck to Medium. Let cool, then cut into ½ inch pieces.

Curry Vinaigrette
In a large bowl, combine with a whisk all the ingredients for the Vinaigrette. 2. Add the cooled couscous. 3. Add Grilled Spicy Duck pieces, Roast Peppers, Raisins and Scallions. Chill at least one hour before serving on a bed of Arugula or Watercress and top with toasted almonds, and diced Mango.