Duck breast rolls with crispy croutons

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Chop the almonds and roast without fat. Remove. Chop figs very finely. Mix with almonds, cinnamon, chili flakes and 1 tsp. oil

2. 2

   Wash the fillets, dab dry. Cut the skin off the meat with a knife, put aside. Cut the fillets lengthwise, so that one meat plate is formed at a time. Season with salt. Spread fig mixture on top and leave a 1 cm wide edge all around. Roll up the fillets from the long side, tie up with kitchen string

3. 3

   Preheat oven (electric cooker: 80 °C/circulating air and gas not suitable). Heat 1 tablespoon of oil in a small roaster. Fry the rolls in it for 4-5 minutes. Cook in the oven for 1-1 1⁄4 hours

4. 4

   In the meantime, clean or peel the vegetables, wash and finely dice them. Boil 350 ml water with broth. Add couscous and vegetables, bring to the boil and simmer for 1 minute. Switch off the stove. Cover the couscous and let it swell for about 10 minutes. Then stir in butter. Season to taste with salt and pepper

5. 5

   Cut the duck skin into strips. Fry in a hot pan without fat at medium heat for about 5 minutes while turning until crispy. Drain on kitchen paper. Cut the rolls into slices. Arrange everything

Nutrition Facts

KCAL
640 kcal

CARBS
42 g

FATS
34 g

PROTEINS
37 g