Duck on couscous

Duck on couscous

If you like duck, this one’s for you! Succulent duck with crispy skin on a moroccan inspired bed of couscous


  • 1 large duck breast
  • 300 g. of couscous
  • 1/2 aubergine
  • garlic
  • 1 tomato
  • 1 small onion
  • fresh basil
  • white wine
  • Salt & pepper

Start by cutting the aubergine into discs, sprinkle with a lot of salt and place in a colander for about 30 minutes to draw out the moisture and bitternes. Rinse under water and squeeze out the excess water. Fry in olive oil with chopped garlic until golden brown. Leave to cool.

Cook the couscous, it should be fluffy and light. Chop the  aubergine, tomato, onion and basil and add to the couscous. Season with salt & pepper and some white wine.

Score the duck skin in a cross-hatch pattern, season with plenty of salt & pepper. Fry skin side down on medium heat for about 7-10 minutes. Turn as soon as the skin is nice and crisp, and cook for another 7-10 minutes. Let the meat rest for a couple of minutes before carving it lengthwise. The end result should be crispy skin with a pink center.

Serve with to strips of the duck on top of the couscous.