Duck A L'orange

By Sunset
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1/2 teaspoon olive oil

2 boned, skinned duck breast halves (about 8 oz. each) or 1 lb. boned, skinned chicken thighs

1 red onion (7 oz.), peeled, halved, and thinly sliced crosswise

1 cup orange juice

2/3 cup fat-skimmed chicken broth

1/4 cup orange marmalade

1 teaspoon lemon juice

1 teaspoon red wine vinegar

1 orange (8 oz.), rinsed, halved, and very thinly sliced crosswise (end pieces and seeds discarded)

1 cup couscous

1/4 cup medium-size green olives such as Picholine, pitted and coarsely chopped

Salt and pepper

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