Roast Duck Breast with Jewelled Couscous

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

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.

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.

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.

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.