Honey Roasted Duck with Chilli Cous Cous

Step 1

Preheat the oven to 180ºC/350ºF/Gas Mark 4 and heat an ovenproof frying pan until searing hot. Season the duck fillets and add to the heated pan skin-side down, then cook for 2-3 minutes until the skin is lightly golden. Turn the fillets over and cook for another minute to seal, then drain off all of the excess fat.

Step 2

Whisk together the olive oil and honey in a small bowl and smear all over the duck breasts. Scatter over the thyme sprigs and tuck in the garlic cloves.

Step 3

Roast for 20 minutes until the duck is completely tender, basting every 5 minutes or so. Remove from the oven and leave to rest in a warm place for 5 minutes.

Step 4

Make the Ainsley Harriott Chilli Cous Cous according to the instructions on the sachet.

Step 5

Divide the buttered French beans between plates and spoon the cous cous on top. Carve each duck breast into slices and arrange on top, drizzling over any remaining juices.

Step 6

Other ideas: Try using maple syrup as an alternative to honey.