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Duck breast with pomegranate and citrus couscous
 
 
4 ServingsPTM45 min

Duck breast with pomegranate and citrus couscous


Baked duck breast with citrus couscous and pomegranate seeds.

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Directions

  1. Preheat the oven to 170 ° C.
  2. 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.
  3. Meanwhile cut the skin of the grapefruit and orange with a sharp knife.
  4. Cut the segments of flesh from the membranes and pop the flesh out with the knife. Add to the couscous.
  5. Grate the green skin of the lime and squeeze out the fruit. Add the grater and juice to the couscous.
  6. Add the harissa and oil. Slice the leaves of coriander and add. Mix together.
  7. Cut the skin of the duck breast fillets crosswise so that a diamond pattern is formed.
  8. 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.
  9. 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.
  10. Spoon the couscous on a flat dish.
  11. Halve the pomegranate and beat the seeds with a wooden spoon. Catch up.
  12. Cut the duck breast fillets into slices and place on the couscous. Serve with the pomegranate seeds on it.


Nutrition

625Calories
Sodium9% DV205mg
Fat40% DV26g
Protein56% DV28g
Carbs22% DV66g
Fiber24% DV6g

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