Serves:

2 as a main, 4 as an entree

Serving Suggestion:

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.

Print Recipe

Roast Duck Shanks on Cous Cous

There is nothing easier to cook than cous cous and it is a great base for duck shanks

INGREDIENTS

1 packet Luv-A-Duck Roast Duck Shanks
1 cup cous cous
1 cup Luv-a-Duck duck stock or water
1 tbsp olive oil
10 green beans, quartered
1 wedge preserved lemon (rinsed & chopped)
10 dried apricots, chopped
1 tbsp sultanas
1 tbsp toasted pine nuts
1 tbsp coriander, torn
Salt & freshly ground black pepper
6 tbsp mango chutney

METHOD

Warm the duck shanks in a hot oven as per instructions.
Bring the duck stock or water, olive oil & a pinch of salt to the boil.
Add the green beans 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 with a fork the preserved lemon, apricots, sultanas and black pepper.
Spoon onto a serving plate. Sprinkle with pine nuts and coriander. Serve the shanks on top
Serve with a good quality mango chutney.