Duck breast with pomegranate and citrus couscous

Name: duck breast with pomegranate and citrus couscous
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300 g couscous; 2 tl ground cardamom; 300 ml boiling water; 1 red grapefruit; 1 medium oranges; 1 lime cleaned up; 1 el harissa; 3 el extra virgin olive oil; 15 g fresh coriander; 2 duck breast fillet; 1 pomegranate

Baked duck breast with citrus couscous and pomegranate seeds.

Ingredients

Kitchen Stuff

1 aluminium foil
1 roasting pan or baking dish (20 x 30 cm)

Directions

Preheat the oven to 170 ° C.
Put the couscous with the cardamom and possibly salt in a large bowl and pour the water on it. Stir through and leave for 10 minutes. Stir with a fork.
Meanwhile cut the skin of the grapefruit and orange with a sharp knife.
Cut the segments of flesh from the membranes and pop the flesh out with the knife. Add to the couscous.
Grate the green skin of the lime and squeeze out the fruit. Add the grater and juice to the couscous.
Add the harissa and oil. Slice the leaves of coriander and add. Mix together.
Cut the skin of the duck breast fillets crosswise so that a diamond pattern is formed.
Heat a frying pan without oil or butter and fry the fillets on the skin on medium heat for 5 min. Turn over and bake for another 1 min.
Place the skin side up in the oven dish. Bake for about 5 minutes in the oven. Remove from the oven and leave on a plate under aluminum foil for 5 minutes.
Spoon the couscous on a flat dish.
Halve the pomegranate and beat the seeds with a wooden spoon. Catch up.
Cut the duck breast fillets into slices and place on the couscous. Serve with the pomegranate seeds on it.