0 added
Item price
£10.00Price per unit
£29.42/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. Heat a frying pan over a medium-high heat. Season the duck breasts and fry, skin-side down, for 5 minutes, then turn and fry on the flesh side for 1 minute.
Meanwhile, mix the ras el hanout and honey. Transfer the duck breasts to a small roasting tin and brush all over with the honey mixture. Roast for 15-18 minutes, until the duck juices run clear, then set aside to rest for 5 minutes.
Heat the cauliflower, kale and couscous according to pack instructions. In a mixing bowl, whisk together the oil and orange (or lemon) juice, then season. Add the cauliflower, kale and couscous; toss together, then stir in the cranberries and almonds. Divide between plates. Slice the duck and place on top, spooning over any juices. Some chopped parsley is nice too, if liked.
COOK'S TIP
Ras el hanout is a Moroccan-inspired spice mix that’s great for rubbing over chicken or lamb before roasting. Also, add it to stews and tagines.
Typical values per serving when made using specific products in recipe
Energy | 3,143kJ/ 752kcals |
---|---|
Fat | 38g |
Saturated Fat | 6.6g |
Carbohydrates | 47g |
Sugars | 18g |
Fibre | 6.7g |
Protein | 51g |
Salt | 1.1g |
Book a slot to see product availability at your nearest Waitrose & Partners store
0 added
Item price
£10.00Price per unit
£29.42/kg0 added
Item price
£2.75Price per unit
55p/10g0 added
Item price
£1.75Price per unit
38.5p/100g0 added
Item price
£1.90Price per unit
£1.90 each0 added
Item price
£3.40Price per unit
34p/100ml0 added
Item price
£3.50Price per unit
£19.45/kg0 added
Item price
£1.95Price per unit
£19.50/kg0 added
Item price
80pPrice per unit
32p/10g