On the Menu Festive Recipe - Roasted duck with pearl couscous, cherries & orange salad

Pair the richness of this delicious roasted aromatic duck with the tartness of orange and cherries, served with Israeli pearl couscous for a flavour sensation that’ll make this recipe a fast favourite in no time

FOR THE DUCK

•           560g packet CP Authentic Asia boneless aromatic roast duck

•           1 red onion, finely sliced

•           ¼ cup white balsamic or apple cider vinegar

•           2 tablespoons orange juice

•           2 tablespoons maple syrup

•           1 tablespoon Dijon mustard

•           1 teaspoon five spice powder

•           Sea salt & cracked pepper

FOR THE SALAD

•           2 cups cooked pearl couscous

•           1 cup cooked standard couscous

•           2 oranges, peeled and segmented, reserving juice for dressing

•           1 cup fresh cherries, halved and stones removed

•           Fresh herbs and microgreens

•           ¼ cup toasted flaked almonds

METHOD

Pre-heat the oven to 180°. Roast duck, skin side up, on a lined baking tray for 10-12 minutes until golden

Combine the sliced red onion with the vinegar, orange juice, maple, mustard, spice and seasoning and mix well. Set aside and allow to infuse for at least 10 minutes.

In a large bowl combine the cooked couscous, orange segments, cherries (reserving some for garnish) and herbs and toss gently.

Arrange the salad on a serving platter or individual serving plates and garnish with microgreens, cherries, orange and sliced onions, and spoon the dressing over the top.

Finish with the warm aromatic sliced roast duck and scatter with almonds. 

NOTE

Take the stress and time out of cooking duck with this fully cooked, boneless pre-roasted, spice-infused tender duck breast. Available in handy double breast pack sizes it’s ready to go after a quick whip through the oven, air fryer or pan. Perfect for salads, rice paper rolls, bao, curries and stir fries