Recipe Sections
4 as a main course
You could use the cous cous as a salad. Just let it cool and fork a salad dressing through and serve with baby salad leaves.
Add a dollop of your favourite chutney over the top of the roasted duck for a tasty twist.
There is nothing easier to cook than cous cous and it is a great base for duck.
2 packets Luv-a-Duck Roast Half Duck
1 cup cous cous
1 cup Luv-a-Duck duck stock or water
1 tbsp olive oil
1/4 cup peas
1 tbsp sultanas
1 tbsp toasted pine nuts
1 tbsp coriander, torn
Salt & freshly ground black pepper
Warm the roasted duck half as per instructions on pack.
Bring the duck stock or water, olive oil & a pinch of salt to the boil.
Add the peas and allow to boil for one minute.
Pour in the cous cous, turn off the heat, cover with a lid and leave for 5 minutes.
Stir in the sultanas with a fork - this prevents lumps forming. Season with salt and pepper.
Sprinkle with pine nuts and coriander.
Serve the duck on top.