🍽️ Crispy Roast Duck with Spiced Couscous

Name: Crispy Roast Duck with Spiced Couscous
Total time: 30 min
Yield: 4 servings
Ingredients: 1 duck (approx. 2,2 kg); salt; pepper (from the mill); 2 unpeeled oranges; 2 tbsp honey; 100 ml dry white wine; 20 ml orange liqueur; 100 ml poultry stock; dark soy sauce; 5 apricots; 200 g couscous; 250 ml vegetable broth; 1 handful mint; 1 pomegranate; 1 chili pepper; salt; 1 pinch ground cumin

1188 kcal · 30 min · 4 servings

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Ingredients

1 duck (approx. 2,2 kg)
salt
pepper (from the mill)
2 unpeeled oranges
2 tbsp honey
100 ml dry white wine
20 ml orange liqueur
100 ml poultry stock
dark soy sauce
5 apricots
200 g couscous
250 ml vegetable broth
1 handful mint
1 pomegranate
1 chili pepper
salt
1 pinch ground cumin

Instructions

1. Preheat the oven to 200 degrees Celsius. Set the heating mode to top and bottom heat.
2. Rinse the duck briefly under running water. Pat it completely dry with a kitchen towel. Trim off excess fat from the duck. Remove the wing tips and chop them into small pieces. Place the duck and the wing pieces in a high baking sheet or a roasting pan. Season the inside of the duck with salt and pepper.
3. Wash an orange under hot water and dry it. Peel the orange, removing the zest but leaving the white pith. Dice the orange roughly. Stuff the orange pieces into the cavity of the duck. Close the opening with toothpicks. Brush the duck thinly with honey. Roast it in the oven for about 15 minutes. Juice the remaining orange and set the juice aside.
4. Remove the duck from the oven briefly. Pour wine and about 100 milliliters of the orange juice into the tray. Return the duck to the oven. Reduce the temperature to 160 degrees. Finish roasting the duck for 1.5 to 2 hours.
5. Wash the apricots and remove the pits. Cut them into wedges. Mix the apricots with the couscous. Pour boiling vegetable broth over the couscous. Let the couscous swell for approx. 15 minutes. Loosen it occasionally with a fork. Finely chop the mint, keeping 1-2 sprigs for garnish. Cut open a pomegranate and remove the seeds. Wash the chili. Cut one chili open, remove the seeds, and dice the flesh. Mix mint, pomegranate seeds, and chili cubes into the couscous. Season with salt and cumin.
6. Remove the duck from the oven and keep it warm at 120 degrees. Strain the roasting juices. Skim off the floating fat. Put the juice in a pot and reduce it. Add the remaining orange juice, liqueur, and meat stock. Add 2-3 pieces of orange zest. Simmer the sauce until it reaches the desired flavor. Season with soy sauce, salt, and pepper. Thicken the sauce with a little cornstarch if necessary.
7. Carve the duck into portions. Arrange the couscous on a large platter. Place the duck pieces on top. Drizzle some sauce over it. Garnish with the chili and mint. Serve the dish.

Nutrition per serving

kcal: 1188
Protein: 78 g · Fett/Fat: 67 g · Carbs: 60 g