Duck and Couscous Salad
Duck and Couscous Salad



  • 4 duck breasts, skin scored
  • 80ml cranberry sauce
  • 1 tbsp honey
  • 1 sliced red onion
  • 250g couscous
  • 80g dried cranberries
  • 2 tbsp of chopped pistachios
  • 2 tbsp chopped parsley
  • Preheat the oven to 180C. Fry the duck, skin-side down, for 6 mins until the fat has rendered. Flip and cook for another minute, then transfer to a baking tray. Tip the cranberry sauce and honey into a saucepan and cook for a couple of mins to combine, then brush all over the duck skin. Transfer to the oven to cook for 5-6 mins.
  • Drain all but 1 tbsp of duck fat from the pan, and add the onion to cook for 3 mins. Place the couscous in a bowl and cover with boiling water. Leave to absorb for 3 mins, then fluff with a fork and stir in the onion, pistachios, cranberries and parsley, along with some seasoning. Remove the duck from the oven, leave to rest for 5 mins and then slice on the diagonal. Serve on a bed of couscous, and enjoy.
20 mins
4 serving

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