Roast Duck Breast with Jewelled Couscous
This indulgent roasted duck with jewelled couscous is perfect for Christmas! Glorious red and greens are studded through this couscous salad – it’s a perfect side for a Boxing Day barbeque. Soaking the dried cranberries in boiling water plumps them up and freshens their flavour beautifully. If you’ve been too intimidated to try cooking duck before, be prepared to master the art! Don’t fear its fatty exterior, as this will render off into the pan and ensure the breast is kept moist.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
dried cranberries
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew. )
1 fillet
duck breast
½ cup
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 tbs
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
½ bunch
parsley
1
cucumber
½
lemon
Not included in your delivery
1 cup
boiling water
2 tsp
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the parsley, finely dice the cucumber and juice the lemon.
In a small bowl, soak the dried cranberries in half of the boiling water for 15 minutes. Drain.
Meanwhile, heat an ovenproof frying pan over a medium heat. Pat the duck breast dry with paper towel, lightly score the skin in a criss cross pattern and lightly season the skin with salt. Place in the heated frying pan skin side down for 3-4 minutes or until the skin is golden (you don’t need to add any oil). Turn and cook for a further 1 minute. Transfer the frying pan to the oven for a further 8-10 minutes or until cooked to your liking (duck breast can be served pink). Transfer the duck to a plate and cover with foil to rest for 5 minutes. Slice on an angle.
While the duck is in the oven, place the couscous in a heatproof bowl. Pour the remaining boiling water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap. Leave to sit for 5 minutes. Remove the cling wrap and fluff the couscous with a fork.
Heat a small frying pan over a medium-low heat. Add the pine nuts and cook until toasted. Remove immediately from the pan so they don’t continue to cook.
Add the pine nuts, soaked cranberries, parsley, and cucumber to the couscous. Drizzle with the olive oil and lemon juice. Season to taste with salt and pepper and then toss well.
Divide the jewelled couscous between plates. Top with the sliced duck breast and enjoy this festive meal!