Roast Duck, Cherry & Couscous Salad

Table of Contents

Ingredients:

420g pkt Luv-a-Duck ready roasted traditional duck breasts
125g pearl couscous
100g (1⁄2 cup) whole-wheat couscous
125ml (1⁄2 cup) boiling water
1 1⁄2 tablespoons extra virgin olive oil
160g (1 cup) morello pitted cherries
2 oranges, segmented
1 cup fresh mint leaves,  chopped
cup fresh continental parsley leaves, chopped
40g (1⁄4 cup) pistachio kernels, toasted, chopped
3 green shallots, thinly sliced
1 tablespoon fresh orange juice
1 tablespoon lemon juice
3 teaspoons white balsamic vinegar
1⁄2 teaspoons Dijon mustard

Method:

Step 1:

Preheat oven to 180ºC/160ºC fan forced. Place duck breasts on a lined tray. Roast for 10-12 minutes or until heated through. Rest for 5 minutes. Thinly slice.

Step 2:

Cook pearl couscous in a saucepan of boiling salted water for 8 minutes or until just tender. Drain. Refresh under cold running water.

Step 3:

Place couscous in a heatproof bowl. Pour over boiling water and 1 teaspoon oil. Cover. Stand for 5 minutes. Fluff with a fork to separate grains.

Step 4:

Place combined couscous, cherries, orange segments, mint, parsley, pistachio kernels and shallots in a large bowl. Whisk remaining oil, orange juice, lemon juice, vinegar and mustard in a small bowl. Season. Add half the dressing to the couscous mixture. Toss to combine. Divide among plates. Top with the duck and pour over remaining dressing.