Name: Duck breast with couscous salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1
Ingredients: 4 duck breasts fillets (with skin); 80ml cranberry sauce; 28.60 gm honey; 1 red onion, thinly sliced; 250g couscous; 75g dried cranberries* (such as Craisins); 125.00 ml chopped pistachios; 40.00 ml chopped flat-leaf parsley

Duck breast with couscous salad

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Prep Time:
10 minutes

Cook Time:
12 minutes

Total Time:
22 minutes

Enhance duck and couscous salad with sweet cranberries for a gourmet touch.

Ingredients:

4 duck breasts fillets (with skin)
80ml cranberry sauce
1 red onion, thinly sliced
250g couscous
75g dried cranberries* (such as Craisins)
125.00 ml chopped pistachios

Instructions:

Preheat your oven to 180°C for the perfect cooking temperature.
Score the duck skin with precision. Heat a non-stick frypan over high heat. Place duck, skin-side down, cook for 5-6 minutes until skin is golden and fat has rendered. Flip and cook for an additional minute. Transfer duck, skin-side up, to a baking tray, keeping the flavorful fat in the pan.
Combine cranberry sauce and honey in a bowl, microwave for 30 seconds, stir well, then brush over duck skin before roasting for 5 minutes.
Once finished, save just 1 tablespoon of fat in the pan. Sauté the onion on medium heat for 2-3 minutes until tender and slightly golden.
In a bowl, cover couscous with boiling water, then set aside for 3 minutes. Fluff with a fork and mix in onion, cranberries, pistachios, parsley, and season to taste.
After the duck has finished cooking in the oven, allow it to rest for 5 minutes before slicing. Serve by placing couscous in bowls and topping with the sliced duck.

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