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 For something decidedly different, but equally festive why not try Arabian Nights? Full of eastern promise this is duck as you’ve never had it. Cooked to perfection, glistening with rubies and diamonds, this is a deliciously light alternative to left-over turkey that’s three days old!
This dish is perfectly washed down with a glass or two of Sauvignon Blanc from the Sommellier’s List Sauvignon Blanc Case whose innate crisp acidity works with the gaminess of duck while affording clarity to the spices used to make up the dish.
To drink: the winedirect Sommelier’s List Sauvignon Blanc case
To eat: Arabian Nights: Duck with Cous Cous, Pomegranate and Nuts
Ingredients (serves 2 people)
2 whole duck breasts
125g couscous
1 onion, peeled and finely sliced lengthways
1 clove of garlic, finely chopped
1 pomegranate, peeled and seeds separated from the pith
2 tablespoons Grenadine (pomegranate syrup)
juice of half a lemon
1 tablespoon olive oil
salt and freshly ground black pepper
a pinch of ground cumin
a knob of butter
2 tablespoons of vegetable oil
a handful of cooked green peas
50g flaked almonds
a little chopped parsley
Method
Make up a marinade with the olive oil, lemon juice, salt, pepper, cumin and Grenadine. Slash through the skin of the duck breasts a few times and lay them skin side down in the marinade. Cover with cling-film and marinate for 30 minutes.
Cook two thirds of the sliced onion in olive oil with a little salt until translucent and set aside.
Fry the final third of the sliced onions in vegetable oil in another pan and cook over a high heat until they are dark brown and crispy. Remove with a slotted spoon and drain on kitchen paper towels.
To cook the couscous, put 125ml of water into a saucepan and add a dash of vegetable oil and a little salt. Heat gently and then stir in the couscous with a wooden spoon. Cover the pan and leave at the side of the stove for 3 minutes. When all the water has been absorbed, fluff up the couscous with a fork and stir in a knob of butter, the pomegranate seeds, cooked onion and peas. Fry the flaked almonds in butter for a few seconds and then stir into the couscous. Cover and keep warm.
Remove the duck breasts from the marinade and pat dry. Heat up a large non-stick frying pan and when really hot fry the duck breasts, skin side down for 5-6 minutes. Turn the breasts over, reduce the heat and coo for a further 5 minutes. Set the duck breasts aside to rest while you quickly boil the marinade liquid until reduced by a half.
Build the dish on warmed plates by placing a mound of couscous in the middle. Slice the duck breasts diagonally before laying them on top of the couscous. Drizzle over the reduced marinade and finish with a sprinkling of the crispy onions and a little chopped parsley.
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