Aromatic Couscous With Duck & Pomegranate-Wine Sauce

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Pomegranate wine sauce:

1 cup fruity red wine

3-inch piece fresh rosemary

1 bay leaf

1 large clove garlic, peeled and smashed

1/4 cup pomegranate concentrate (see Note)

Sherry vinegar as needed


2 to 3 confit duck leg-thighs, about 16-24 ounces (see Note)


3/4 cup hot water

3/4 cup low-salt chicken broth or vegetable broth

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1 tablespoon extra virgin olive oil

1/2 cup chopped yellow onion

1 teaspoon minced garlic

8 ounces couscous (1 generous cupful)

2 tablespoons currants

2 tablespoons finely chopped dried cranberries, unsweetened preferred

Kosher salt and pepper to taste

1 ounce pine nuts (about 1/4 cup), toasted in a small dry skillet over medium-low heat; stir or toss frequently until golden and aromatic

Chopped parsley (optional garnish)

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