Duck breast roll with vegetable couscous

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Coarsely chop the almonds, roast them in a pan without fat until golden brown, take them out and let them cool down. Cut or chop figs into very small pieces. mix almonds, figs, cinnamon, chili flakes and 1 teaspoon of oil

2. 2

   Wash the meat and dab dry. Cut off the skin with a sharp knife and set aside. Cut the meat lengthwise so that it still holds together on one long side. Season the meat with salt and pepper and spread the filling over it. Roll up the meat from the long side and tie up with kitchen string

3. 3

   Heat 1 tablespoon of oil in a coated frying pan. Fry meat for 4-5 minutes, turning. Place the meat on a baking tray and cook in a preheated oven (electric cooker: 80 °C/ convection + gas: not suitable) for 1-1 1/4 hours

4. 4

   Peel and wash the carrots and dab them dry. Clean, wash and pat dry the zucchini. Dice carrots and zucchini. Bring the stock to the boil. Put couscous and vegetable cubes in 350 ml salted water, bring to the boil, turn off the heat. Let the couscous swell in a closed pot for about 10 minutes

5. 5

   Cut the duck skin crosswise into strips. Brush a coated pan with 1 teaspoon of oil. Fry the strips of skin in it at medium heat for about 5 minutes while turning, season with salt and pepper and keep warm. Stir the fat into the couscous and season with salt and pepper. Take out meat, remove thread and cut meat into slices. Arrange couscous and duck breast rolls on plates, sprinkle with crispy duck skin

Nutrition Facts

KCAL
690 kcal

CARBS
42 g

FATS
42 g

PROTEINS
37 g