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Duck breast with pomegranate and citrus couscous
Baked duck breast with citrus couscous and pomegranate seeds.
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Ingredients
Directions
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Preheat the oven to 170 ° C.
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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.
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Meanwhile cut the skin of the grapefruit and orange with a sharp knife.
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Cut the segments of flesh from the membranes and pop the flesh out with the knife. Add to the couscous.
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Grate the green skin of the lime and squeeze out the fruit. Add the grater and juice to the couscous.
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Add the harissa and oil. Slice the leaves of coriander and add. Mix together.
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Cut the skin of the duck breast fillets crosswise so that a diamond pattern is formed.
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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.
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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.
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Spoon the couscous on a flat dish.
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Halve the pomegranate and beat the seeds with a wooden spoon. Catch up.
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Cut the duck breast fillets into slices and place on the couscous. Serve with the pomegranate seeds on it.
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Nutrition
625Calories
Sodium9% DV205mg
Fat40% DV26g
Protein56% DV28g
Carbs22% DV66g
Fiber24% DV6g
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