Roast duck, cherry & couscous salad
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 1 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 Select all ingredients
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.
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