1 Medal boneless Roast Duck
3 cups couscous
4 1/2 cups boiling water
1 teaspoon salt
100ml olive oil
200g Honey
2 Packet of Peppercress
2 lose Pomegranates
Add the salt and 1 tablespoon oil to boiling water. Spread couscous evenly in the bottom of a large casserole so that it is in as thin a layer as possible. Add the water and cover tightly with plastic wrap. Wait until all the water is absorbed (about 15 minutes), then fluff with a fork. To make it a little fancier, line the inside of a rounded mould with cling film and stuff with couscous to give you a nice couscous mountain.
For the Medal Boneless Roast Duck, make sure it is fully defrosted before removing from packet and following cooking instructions.
As the duck is cooking, you can prepare the Pomegranate and Peppercress Salad. Cut open across the pomegranates middle then, holding a half over a bowl, cut-side down, bash the skin with a rolling pin. The seeds should pop out. Once all the seeds are out, give it a good mix with the peppercress to make your salad!
With 5 minutes left of the duck in the oven, you can make the honey drizzle in 2 simple moves. Heat up the olive oil, and once hot, add the honey. Stir them together to create a smooth consistency and put aside for the finish.
Once the duck is cooked, carefully cut the Medal Boneless Roasted Duck into equally sized slices so that they can threaded through the skewers. (Be careful as this will be hot!)
Now it is time for you to plate everything together and don’t forget to finish off with the honey drizzled over the duck and couscous!
