Duck saté skewers with couscous and ratatouille vegetables

Name: Duck saté skewers with couscous and ratatouille vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 ml Vegetable broth (instant); 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 250 g Couscous (coarse durum wheat semolina); 2 small, red peppers; 250 g Tomatoes; 1 small zucchini; 1 small aubergine; 2 Garlic cloves; 1 Onion; 2 Branches of rosemary; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 ml Tomato juice; 2 Duck breasts (approx. 250 g each); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Shashlik skewers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 ml Vegetable broth (instant)
5 TABLESPOONS Oil
7-10 Tbsp Salt
250 g Couscous (coarse durum wheat semolina)
2 small, red peppers
250 g Tomatoes
1 small zucchini
1 small aubergine
2 Garlic cloves
1 Onion
2 Branches of rosemary
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 ml Tomato juice
2 Duck breasts (approx. 250 g each)
2 TABLESPOONS Lemon juice
7-10 Tbsp Shashlik skewers

Directions

1
Bring vegetable stock, 1 tablespoon of oil and 1 teaspoon of salt to the boil, turn off the heat. Let the couscous swell for about 5 minutes in a closed pot. Cut the peppers into quarters, clean, wash and cut into pieces. Wash and clean the tomatoes and cut them into pieces. Wash, clean and chop the zucchini and eggplant.
2
Peel garlic and onion and chop finely. Wash the rosemary, dab dry. Pluck needles from the twigs and chop them coarsely. Heat 2 tablespoons of oil in a pot. Fry peppers, garlic, onion, courgette, eggplant and rosemary for about 4 minutes, turning them over. Season with salt and pepper. Add tomato juice and pieces of tomato. Simmer again for another 2 minutes and season with salt, pepper and sugar. Wash the meat and dab dry. Cut meat lengthwise into slices and put them on 10-12 skewers.
3
Add tomato juice and pieces of tomato. Simmer again for another 2 minutes and season with salt, pepper and sugar. Wash the meat and dab dry. Cut meat lengthwise into slices and put them on 10-12 skewers. Heat 2 tablespoons of oil in a large frying pan and fry the skewers in it in 2-3 portions for about 4 minutes while turning. Loosen the couscous with a fork and season to taste with salt, pepper and lemon juice. Arrange the couscous and ratatouille vegetables with the skewers on plates
4
Season egg yolk with salt and stir until creamy. Add the oil first in drops, then in a thin stream, stirring constantly. Peel garlic and press it through a garlic press. Stir mustard and garlic into the egg oil mixture. Season with pepper, vinegar and salt. Leave to stand for 30 minutes