Day 8: Roast Duck Breast with Jewelled Couscous

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Prepping for an indulgent Christmas spread? Hosting the whole fam for a Boxing Day bash? This delicious roast duck breast recipe from our friends at HelloFresh is the definition of moreish… 

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Always been a little afraid of attempting roast duck? Fear no more. This recipe is both gorgeous to look at + super-simple in execution. It even employs a festive palette with in the red + green studded couscous salad, making it perfect for Christmas!

Soak the dried cranberries in boiling water to revive their flavour – they’ll plump up nicely and deliver delicious in spades. Worried about duck’s fatty exterior? Don’t be. It renders off in the pan, ensuring the breast is kept mouth-wateringly moist.

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Perfume your home with the aromas of roast duck this Christmas and treat your palate to a sumptuous flavour sensation…

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You need

1 packet Craisins
1 cup boiling water
2 fillets duck breast
½ cup couscous
1 tbs pine nuts
½ bunch parsley, finely chopped
1 cucumber, finely diced
2 tsp olive oil
½ lemon, juiced

The how

1 Preheat the oven to 200°C/180°C fan-forced.

2 Soak the dried cranberries in half of the boiling water for 15 minutes. Drain.

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3 Heat an ovenproof frying pan over a medium heat. Pat the duck breasts 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.

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4 Meanwhile, place the couscous in a 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 wrap and fluff the couscous with a fork.

5 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.

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6 Add the pine nuts, dried cranberries, parsley, and cucumber to the couscous. Drizzle with olive oil and lemon juice. Season to taste with salt and pepper and then toss well.

7 Divide the jewelled couscous between plates. Top with the duck breast.

Serves 2 

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Love this? Left wanting more? Check out the folks at HelloFresh – they’re the makers of divine for the mouth, plus they’ll deliver the exact ingredients direct to your door! This recipe is featuring in their classic box on the week of Christmas.

Yum and double yum!

Need some inspiration for your gifting? Check out our gift guides! Or opt for a cheeky gift voucher… Get into the decorating spirit with our seasonal decor.

Images sourced: HelloFresh

Kay is a feature, blog and copywriter. She collects empty jam jars, academic degrees and tawdry dreams in the hopes of turning them into something useful someday. Her work has been published in ACP magazines, ABC fiction, Overland, Brittle Star, Seizure, trade publications and online forums. Her creative writing has won several awards.