Harissa Duck With Orange and Coriander Couscous
Prep: 5 minutes
Cook: 5 minutes
Cook: 5 minutes
Easy
Serves 2 people
Orange and duck is a time-honoured French combination. This recipe gives it an extra North African Persian dimension with a generous spoon of rose harissa. Add in coriander-infused couscous and you’ve got a delicious main course or dinner party recipe. Great for sharing.
Ingredients
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2 tsp Early Harvest Arbequina Extra Virgin Olive Oil
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Salt
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175g Skinless duck mini fillets
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4 tsp Rose Harissa
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150g Barley Couscous
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2 oranges
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2 tbsp coriander leaves and stalks finely chopped
Method
- Step 0: Place the duck mini fillets in a bowl and coat with Rose Harissa paste, set aside.
- Step 1: To prepare the couscous cover with 300ml salted boiling water, stir and cover; set aside.
- Step 2: Cut the skin off the oranges then cut between each membrane to separate the segments, set them aside. Squeeze the shell into a bowl to collect the remaining juice.
- Step 3: Heat the extra virgin olive oil in a large shallow non-stick frying pan over a medium-high heat and fry the duck mini fillets for 3-5 minutes, turning halfway. At the end of cooking pour the orange juice into the pan and stir.
- Step 4: To complete the couscous, add the orange segments and coriander and fork through.
- Step 5: Serve the Harissa duck on top of the couscous, plus juices from the pan.