Pan-Fried Duck With Herbed Couscous - cooking recipe

Ingredients

1 1/3 cups couscous
1 tsp salt
2 tbsp olive oil
3.5 oz shelled unsalted pistachios, roughly chopped
1 None orange, thinly pared rind and juice
6-8 tbsp cilantro, chopped
1 tbsp rosemary, leaves roughly chopped
4 None duck breast fillets, approx 6 oz each
10 oz canned blackcurrants in fruit juice
None Pinch ground cumin
None Pinch ground coriander
1 tsp honey
1 tsp cornstarch

Preparation

Prepare couscous according to package instructions, adding 1 tsp salt. Heat 1 tbsp oil in a large frying pan and cook pistachios for 1 minute over a high heat, stirring until they begin to brown. Add the orange rind and juice, couscous, cilantro and rosemary. Reduce heat and cook, tossing gently, for 3 minutes. Transfer to a serving bowl, cover and keep warm.
Heat remaining oil in a large frying pan and sear the duck breasts over a high heat for 1 minute each side. Reduce heat and cook for another 4-5 minutes each side until cooked, but still slightly pink in the center.
In a small pan, heat blackcurrants and juice with the cumin, coriander and honey. Blend the cornstarch to a smooth paste with 2 tsp cold water. Add to the pan and heat, stirring, until the sauce boils and thickens slightly. Slice the duck breasts and arrange on piles of couscous. Spoon the sauce over the top and serve immediately.