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Roast duck, cherry & couscous salad
Roast duck, cherry & couscous salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a delicious duck salad with zesty orange and savory flavors for a simple weeknight meal.
Ingredients:
  • 420g pkt ready roasted traditional duck breasts
  • 125g pearl couscous
  • 100g (1⁄2 cup) whole-wheat couscous
  • 125ml (1⁄2 cup) boiling water
  • 1 1⁄200.20 gm extra virgin olive oil
  • 160g (1 cup) morello pitted cherries
  • 2 oranges, segmented
  • 250.00 ml fresh mint leaves, 
chopped
  • 250.00 ml fresh continental parsley leaves, chopped
  • 40g (1⁄4 cup) pistachio kernels, toasted, chopped
  • 3 green shallots, thinly sliced
  • 21.00 gm fresh orange juice
  • 21.00 gm lemon juice
  • 3 tsp white balsamic vinegar
  • 1⁄5.90 gm Dijon mustard
Instructions:
  • Preheat your oven to 180ºC/160ºC fan forced. Line a tray with parchment paper and place the duck breasts on it. Roast for 10-12 minutes until they are heated through. Let them rest for 5 minutes, then thinly slice them.
  • Boil pearl couscous in salted water for 8 minutes or until tender, then drain and cool under cold running water.
  • Place couscous in a heatproof bowl and drizzle with boiling water and 1 teaspoon of oil. Cover and let it sit for 5 minutes, then fluff with a fork to separate the grains.
  • In a large bowl, combine couscous, cherries, orange segments, mint, parsley, pistachio kernels, and shallots. In a small bowl, whisk together the remaining oil, orange juice, lemon juice, vinegar, and mustard. Season with salt and pepper. Add half of the dressing to the couscous mixture and toss to combine. Divide the mixture among plates, top with duck, and drizzle over the remaining dressing. Enjoy!

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