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

2 tsp Early Harvest Arbequina Extra Virgin Olive Oil

Salt

175g Skinless duck mini fillets

4 tsp Rose Harissa

150g Barley Couscous

2 oranges

2 tbsp coriander leaves and stalks finely chopped

Ingredients

2 tsp Early Harvest Arbequina Extra Virgin Olive Oil

Salt

175g Skinless duck mini fillets

4 tsp Rose Harissa

150g Barley Couscous

2 oranges

2 tbsp coriander leaves and stalks finely chopped

1

Place the duck mini fillets in a bowl and coat with Rose Harissa paste, set aside.

 

2

To prepare the couscous cover with 300ml salted boiling water, stir and cover; set aside.

 

3

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.

 

4

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.

5

 To complete the couscous, add the orange segments and coriander and fork through.

 

6

Serve the Harissa duck on top of the couscous, plus juices from the pan.

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