Preheat oven to 180ºC/160ºC fan forced. Place duck breasts on a lined tray. Roast for 10-12 minutes or until heated through. Rest for 5 minutes. Thinly slice.
Cook pearl couscous in a saucepan of boiling salted water for 8 minutes or until just tender. Drain. Refresh under cold running water.
Place couscous in a heatproof bowl. Pour over boiling water and 1 teaspoon oil. Cover. Stand for 5 minutes. Fluff with a fork to separate grains.
Place combined couscous, cherries, orange segments, mint, parsley, pistachio kernels and shallots in a large bowl. Whisk remaining oil, orange juice, lemon juice, vinegar and mustard in a small bowl. Season. Add half the dressing to the couscous mixture. Toss to combine. Divide among plates. Top with the duck and pour over remaining dressing.