Roast duck, cherry & couscous salad

Cooking Salads Roast duck, cherry & couscous salad

This quick and easy duck salad is perfect for a busy weeknight, with juicy orange flavours and the rich, savoury taste of duck.

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

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

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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