Chef: Adam Swanson
Serves: 4 Time: 35 - 45 mins


  • 1 cup San Remo couscous

  • 1 cup chicken stock

  • 4 duck breasts

  • 3 oranges, 2 x zested & juiced, 1 x segmented

  • 3 tbsp. olive oil

  • ¼ cup pistachio kernels, roughly chopped

  • 1 bunch watercress, leaves picked

  • 1 cup mint leaves

  • 200g Persian feta

  • 3 tbs white balsamic vinegar

  • salt and pepper


  • 1.

    Place the couscous and 1 tablespoon of olive oil into a bowl. Heat the chicken stock and add to the bowl and stir 3 times. Cover the bowl with cling wrap and set aside.

  • 2.

    Preheat the oven to 180c. Take an ovenproof pan and heat on medium.

  • 3.

    Season the duck and place in the pan skin side down. Cook for 4 to 5 mins, until most of the fat has rendered down and skin is crispy.

  • 4.

    Turn the duck over and cook for a further 1 minute. Place pan into the oven and cook ducks for a further 5 mins. Remove the duck from the oven and pour orange juice over the top and cover the pan with foil. Set aside, allowing the duck to rest.

  • 5.

    To make the salad, take a bowl, add couscous, orange zest, pistachios, mint, watercress leaves and crumble in the feta. Season with salt and pepper.

  • 6.

    In a small bowl mix together balsamic and remaining olive oil (3 tbsp).

  • 7.

    Pour over salad and mix softly.

  • 8.

    Evenly distribute salad over 4 plates and finish by slicing the duck breasts and placing on top.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 285kj
  • Fat Total 14g
  • Saturated Fat 4g
  • Protein 18g
  • Carbohydrate 21g
  • Sugar 5g
  • Sodium 402mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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