Duck with fig, pine nut and mint couscous

Name: Duck with fig, pine nut and mint couscous
Yield: Serves 3
Cuisine: Greek recipes
Ingredients: 2 large duck breasts; 225g couscous; Good handful chopped dried ready-to-eat figs; 40g pine nuts, toasted; Good handful chopped fresh mint; 150g pot natural yogurt

Easy
November 2006

Easy
November 2006

Serves 3
Ready in 20 minutes

Fruity couscous is a perfect match to this duck recipe.

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 large duck breasts
225g couscous
Good handful chopped dried ready-to-eat figs
40g pine nuts, toasted
Good handful chopped fresh mint
150g pot natural yogurt

Method

Put a frying pan over a high heat. Score the skin of the duck breasts and season all over. Add to the hot pan, skin-side down. Reduce the heat to medium-low and cook for about 15 minutes, turning halfway and discarding the fat in the pan, until golden but still a little pink in the middle. Set the duck aside for 5 minutes, then slice diagonally.
Meanwhile, put the couscous in a bowl with the figs. Season well. Pour over 275ml boiling water, cover with cling film and set aside for 5 minutes. Fluff the grains with a fork and stir through the pine nuts and a most of the mint.
Divide the couscous between plates and top with the duck slices. Stir the remaining mint into a 150g pot natural yogurt and serve with the duck.