Grilled Duck with Orange, Pistachios and Couscous
from Everyday Gourmet with Justine Schofield
Ingredients
1 cup couscous
1 cup Duck Stock
4 x Luv-A-Duck, Fresh Duck Breasts
3 oranges, 2 x zested & juiced, 1 x segmented
3 tbsp. olive oil
¼ cup pistachio kernels, roughly chopped
1 bunch watercress, leaves picked
1 cup mint leaves
200g persian feta
3 tbs white balsamic vinegar
Salt and pepper
Products used
Method
- Place the couscous and 1 tablespoon of olive oil into a bowl.
- Heat the duck stock and add to the bowl and stir 3 times. Cover the bowl with cling wrap and set aside.
- Preheat the oven to 180°C. Take an ovenproof pan and heat on medium.
- Season the duck and place in the pan skin side down. Cook for 4 to 5 mins, until most of the fat has rendered down and skin is crispy.
- Turn the duck over and cook for a further 1 minute.
- Place pan into the oven and cook duck for a further 5 mins.
- Remove the duck from the oven and pour orange juice over the top and cover the pan with foil. Set aside, allowing the duck to rest.
- To make the salad, take a bowl, add couscous, orange zest, pistachios, mint, watercress leaves and crumble in the feta. Season with salt and pepper.
- In a small bowl mix together balsamic and remaining olive oil (3 tbsp).
- Pour over salad and mix softly.
- Evenly distribute salad over 4 plates and finish by slicing the duck breasts and placing on top.