Spiced duck & cauliflower couscous
Waitrose and Partners

Spiced duck & cauliflower couscous

With elegant spices, toasted nuts and fruit, this quick-to-prep, the protein-rich dish works as well for a sofa supper as it does for entertaining.

  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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Ingredients

  • 340g pack Gressingham Duck Breasts, skin scored, patted dry with kitchen paper
  • 1 tsp Cooks’ Ingredients Ras El Hanout
  • 2 tsp Essential Clear Honey
  • 300g pouch cauliflower, kale and couscous
  • 1 tbsp fresh orange juice (or use lemon juice)
  • 30g dried cranberries
  • 30g toasted flaked almonds
  • Flat leaf parsley, chopped, to serve (optional)

Method

  1. 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.

  2. 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.

  3. 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

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.

Nutritional

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

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