Couscous duck breast salad

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Rub the meat with salt and pepper. Heat 1 tablespoon of oil in a roasting pan, place the duck breasts with the skin side in the hot oil, fry them well, turn them over and also fry them from the underside.

2. 2

   Turn so that the skin side is at the top, deglaze with stock. Add Teriyaki sauce, bring to the boil, cover and braise over a low to medium heat for about 2 hours.

3. 3

   Remove the duck breast from the roaster and let it cool down. In the meantime boil 375 ml water in a pot with 1/2 teaspoon salt. Remove from the heat, stir in couscous. Cover and let it swell for 5-6 minutes.

4. 4

   Stir several times. Stir in 3 tablespoons of olive oil.

5. 5

   Cut the pomegranate in half, knock out the seeds with the back of a spoon. Wash parsley, shake dry and chop coarsely. For the vinaigrette, mix vinegar, salt, pepper and sugar. Fold in 5 tablespoons of oil.

6. 6

   Cut the mango off the stone. Peel the flesh, dice roughly and puree finely with a blender. Remove the skin from the duck breasts. Pluck the flesh. Mix couscous, pomegranate, parsley and meat.

7. 7

   Mix in the vinaigrette. Let it stand for about 30 minutes, season with salt, pepper and sugar. Divide the pureed mango into glasses and arrange the couscous duck breast salad on top. Add the rest of the salad.

Nutrition Facts

KCAL
280 kcal

CARBS
21 g

FATS
14 g

PROTEINS
16 g