Grilled Spicy Duck Breast Salad With Berries, Peaches & Couscous Tabbouleh

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SF Gate


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2 boned duck breasts, each about 6 to 8 ounces

2 teaspoons ground red chile

1 teaspoon ground cumin

1/2 teaspoon cinnamon

Pinch ground cloves

Juice of 1 1/2 oranges

Zest of 1/2 to 1 orange

Juice of 1/2 lemon

6 garlic cloves, chopped

1 bunch basil

Salt and pepper as desired

4 to 5 tablespoons extra virgin olive oil

1 quart spring mix (about 4 big handfuls)

2 teaspoons balsamic vinegar, or to taste

Spicy-Citrus Couscous Tabbouleh (see recipe in the article link)

1 or 2 perfectly ripe peaches or nectarines, pitted and cut into bite-size pieces

1 box blackberries or blueberries

1/2 English cucumber, peeled if desired, diced

1 large ripe tomato, cored, seeded and diced

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