Middle Eastern Grilled Duckling With Couscous And Spiced Vegetables

This elegant yet approachable dish combines tender grilled duckling with aromatic Middle Eastern spices and a hearty vegetable couscous bowl. The duckling is marinated overnight in yogurt, cumin, anise, and ginger, resulting in incredibly moist and flavorful meat that holds up beautifully on the grill. It is served alongside fluffy couscous cooked in broth and a warm medley of chickpeas, carrots, zucchini, and sweet raisins. The interplay of savory spices, sweet fruit, and tender vegetables creates a complex and satisfying flavor profile.

Cooking Method: Grilling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 849.2

Description

This elegant yet approachable dish combines tender grilled duckling with aromatic Middle Eastern spices and a hearty vegetable couscous bowl. The duckling is marinated overnight in yogurt, cumin, anise, and ginger, resulting in incredibly moist and flavorful meat that holds up beautifully on the grill. It is served alongside fluffy couscous cooked in broth and a warm medley of chickpeas, carrots, zucchini, and sweet raisins. The interplay of savory spices, sweet fruit, and tender vegetables creates a complex and satisfying flavor profile.

Directions

1
Toast cumin and anise seeds in a small skillet over low heat for 3 minutes until fragrant, then grind in a spice mill.
2
Combine ground spices, chopped onion, garlic, lemon juice, cayenne, ginger, and yogurt in a bowl to make the marinade.
3
Place duckling pieces in the marinade, cover, and refrigerate overnight to tenderize and infuse flavor.
4
Soak 8 bamboo skewers in water for at least 30 minutes to prevent burning on the grill.
5
Heat olive oil in a large skillet over low heat and sauté onions and garlic until translucent.
6
Add chicken broth, carrots, chickpeas, raisins, cinnamon, ground cumin, and crushed red chilies to the skillet.
7
Simmer the vegetable mixture for 15 minutes, or until the carrots are cooked through.
8
Stir in zucchini and red bell pepper, then simmer for another 5 minutes until vegetables are tender.
9
Remove the skillet from heat and stir in fresh lemon juice; keep the vegetable mixture warm.
10
Prepare a grill according to manufacturer's instructions for medium-high heat.
11
Remove duckling from the marinade, discarding the used marinade, and thread pieces evenly onto the soaked skewers, leaving space between them.
12
Season the duckling skewers with salt and freshly ground black pepper.
13
Grill the duckling for about 10 minutes, turning frequently, until cooked to your desired doneness.
14
Prepare couscous by combining it with boiling chicken broth (or water) in a bowl, covering, and letting it sit for 5 minutes before fluffing with a fork.
15
Mound 1 cup of couscous in the center of each plate.
16
Spoon the vegetable mixture and its cooking liquid around the couscous.
17
Place two duckling skewers on top of the couscous.
18
Garnish with chopped parsley and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 849.2kcal

% Daily Value *
Total Fat 31.9g50%
Saturated Fat 7.9g40%
Cholesterol 187.1mg63%
Sodium 848.7mg36%
Total Carbohydrate 63.8g22%
Dietary Fiber 10.6g43%
Sugars 22.4g
Protein 68.4g137%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: duckling, grilled, couscous, middle eastern, marinated, chickpeas, raisins, cumin, anise, lemon, yogurt, skewers, vegetables, main course, dinner, spiced, ginger, zucchini, carrots, herbs

Read it online: https://www.chefs-mate.com/recipe/middle-eastern-grilled-duckling-with-couscous-and-spiced-ve/