recipes
Breast of duck with a grape and apricot compote, walnut couscous cake
Ingredients
For the duck
- 2 duck breasts
- 12 black grapes
- 1 small leek
- 1 celery stick
- 1/2 glass Marsala wine
- 1/2 tsp cinnamon
- 2 apricots
You will also need
- 100g gluten-free couscous (Better Than)
- 100ml vegetable stock
- 1 tbsp olive oil (Borges)
- 2 tbsp crushed walnuts (Lamb Brand)
- 1 tsp fresh thyme leaves
- 1 egg
Method
Clean the duck from any extra fat and seal from both sides fat side first and finish in the oven until medium cooked. Remove extra fat from pan and sauté the diced leek and celery until softened, pour in the wine and reduce by half. Cut the grapes in half’s and dice the apricots, toss them in and remove from heat. Allow the duck to rest for 1 minute before carving and serve on the compote. Put the couscous In a bowl add the oil, mix well than pour in the vegetable stock, thyme and cover. Allow for 5 minutes fluff the couscous, add the walnuts, egg and place in a small oven tray. Bake the couscous for approximately 8minutes and allow to rest, than cut the cake the shape needed and serve with the duck.
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