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Ingredients

• 1/2 tsp extra virgin olive oil
• 2 x boned skinned duck breast halves - (abt 8 ounce ea)
•     (or possibly 1 lb boned skinned chicken thighs)
• 1 x red onion - (7 ounce) peeled, halved,
•     and thinly sliced crosswise
• 1 c. orange juice
• 2/3 c. fat-skimmed chicken broth
• 1/4 c. orange marmalade
• 1 tsp lemon juice
• 1 tsp red wine vinegar
• 1 x orange - (8 ounce) rinsed, halved,
•     thinly sliced crosswise with
•     end pcs and seeds discarded
• 1 c. couscous
• 1/4 c. medium-size green olives such as Picholine pitted, and
•     coarsely minced
•     Salt to taste
•     Freshly-grnd black pepper to taste

Description

Pour Extra Virgin Olive Oil Into A 10- To 12-inch Nonstick Frying Pan Over Medium-high Heat. Add In Duck Breasts And Cook, Turning Once, Till Well Browned On The Outside And Barely…

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