Roast duck, cherry & couscous salad

Recipes / Salads

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

Recipe «Roast duck, cherry & couscous salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.