Roast Duck Breast with Jewelled Couscous
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Roast Duck Breast with Jewelled Couscous

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.

Tags:
Healthy
Low Sodium
Allergens:
Gluten
Wheat
Pine Nut

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutritional Values

per serving
Calories3090 kcal
Fat45.2 g
of which saturates11.7 g
Carbohydrate61.1 g
of which sugars11.7 g
Dietary Fibre0 g
Protein22.7 g
Sodium88 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Small Bowl
Aluminum Foil
Pan
Paper Towel
Plate
Bowl
Cling Wrap
Fork

Instructions

1

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.

Soak the cranberries
2

In a small bowl, soak the dried cranberries in half of the boiling water for 15 minutes. Drain.

Pat the duck breast dry
3

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.

4

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.

Toast the pine nuts
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.

6

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.

7

Divide the jewelled couscous between plates. Top with the sliced duck breast and enjoy this festive meal!