Honey Roasted Duck with Tomato & Chilli Cous Cous

Honey Roasted Duck with Tomato & Chilli Cous Cous

Prep time:
10 minutes
Cooking time:
25 minutes


1 x 100g sachet Ainsley Harriott Tomato & Chilli Cous Cous

2 boneless duck fillets (trimmed and sliced),

30ml (2 tbsp) olive oil

60ml (4 tbsp) clear honey

2-3 fresh thyme sprigs

2 garlic cloves (peeled and split in half)

salt and freshly ground black pepper

buttered French beans to garnish

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.



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