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1
Wash cherries, cut them into halves and remove pits. Set aside.
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2
Chop fresh thyme and rosemary - set aside
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3
Pan-sear the duck breast, fatty side down until brown. Flip over for two minutes - for medium-rare (longer depending on how cooked you want the duck to be). Remove from stove top and let the breast sit on a plate, fatty side up, for at least 10 minutes.
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4
Pour the duck fat and drippings over the cherries.
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5
Cook couscous: Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion; saute until soft, about 6 minutes. Mix in curry powder; stir 1 minute. Add 3 cups water; bring to simmer. Cover; reduce heat to medium-low and simmer curry water 10 minutes.
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6
Heat remaining 1 tablespoon oil in heavy large pot. Add couscous and stir constantly until color darkens and couscous is toasted, about 3 minutes. Mix in hot curry water. Turn off heat, cover pot, and let stand until couscous is tender and curry water is absorbed, about 10 minutes. Fluff couscous with fork to separate grains.
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7
Reserve a few cherries for garnish - Mix together the couscous, herbs, remaining cherries (including the duck fat drippings) and pine nuts. Salt as needed.
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8
Toss rucola in cold-pressed oil and sprinkle with sea salt.
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9
Arrange the rucola, about 1/2 cup each, on 4 plates.
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10
Spoon couscous mixture on top of the rucola (in the center of the plates).
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11
Cut the duck breast into slices and arrange on top of the couscous.
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12
Garnish with a few more pinenuts, cherries and herb.
