Cardamom and Honey Glazed Duck with Pumpkin Couscous
Photography Photography by Becky Nunes.
Serves: 6
INGREDIENTS
Glaze
2 tablespoons runny honey
2 teaspoons sherry
½ teaspoon cardamom seeds, crushed
1 teaspoon freshly ground black pepper
2 teaspoons orange-blossom water
Duck
4 duck breasts
sea salt & freshly ground pepper
olive oil
12 slices lemon
Pumpkin Couscous
500 grams butternut pumpkin
1 ½ cups instant couscous
½ teaspoon ground cinnamon
¼ cup currants
1 ½ cups very hot chicken stock or water
sea salt & freshly ground pepper
orange-blossom water
METHOD
Glaze: Combine all the ingredients in a small bowl and set aside.
Duck: Preheat the oven to 200ºC. Wash the duck breasts, pat dry and season. Heat a little olive oil in a sauté pan and sear the duck, skin side down, until golden. Remove the duck from the pan, and brush both sides with the glaze. Reserve the pan for the pumpkin.
Place the lemon slices in a shallow roasting pan and lay the duck breasts, skin side up, on top. Roast until cooked but still pink in the centre, about 20 minutes, brushing the skin regularly with the glaze.
Remove from the oven and rest, lightly covered, for 10 minutes. Dice the lemon slices for the couscous.
Pumpkin Couscous: Peel the pumpkin and cut into 1cm cubes. Pour off all but 2 tablespoons of the duck fat from the fry pan. Add the butternut, season, and sauté until tender. Lift out with a slotted spoon and set aside. Put the couscous, cinnamon and currants into a bowl. Season and pour over the hot stock or water. Stir well and cover tightly with plastic wrap. Set aside for 10 minutes then gently fluff with a fork. Fold through the pumpkin and diced lemon.
To serve: Spoon the couscous onto plates and sprinkle with orange-blossom water. Thinly slice the duck breasts on the diagonal and lay on top of the couscous. Serves 6
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