I am making up for my lack of duck recipes with this Baharat spiced roast duck served with an orange and pomegranate couscous salad.
It is simple a case of roasting the duck breasts in a fragrant baharat spice blend marinade. Then jazzing up a basic couscous recipe by throwing in herbs, oranges, pistachios, pomegranate in the 10 mins that the duck is resting. Yeap it is as easy as it sounds.
Enjoy this baharat spiced roast duck recipe and do check out my Vietnamese style duck, crunchy vegetables and noodle salad recipe too.
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Baharat Spiced Roast Duck over an Orange and Pomegranate Couscous Salad
Ingredients
For the baharat spiced roast duck
For the couscous salad
Instructions
For the baharat spiced roast duck breasts:
- Preheat the oven to fan assisted 200C / 220C / 425F / gas 7. Mix together the duck breasts, baharat spice, salt and oil and leave to marinate for 5 mins. Put the duck breast (skinless side down) into a cold frying pan and fry on medium heat for 6 mins. Quickly turn over the duck breasts and sear for 30 seconds before transferring them to a baking tin. Roast for approximately 10 mins (rare), 15 min (medium) or 18 min (well done). Let the duck rest for 10 mins whilst you make the couscous salad.
For the couscous salad:
- Mix the couscous, salt and water in a bowl, then cover with a plate and let it stand for 5 mins. Then stir it again and cover for another 5 mins. Using a fork fluff up the couscous and add all the rest of the salad ingredients and mix well.
To serve
- Thinly slice the duck breasts and serve over the couscous salad.
Yum! I love duck. I’ll have to bookmark this recipe for when I’m back in the UK.
Enjoy our trip away Elizabeth.
This recipe looks delicious. I love duck. Thanks for sharing 🙂
I hope you get to try it MM.
I love the look of this and am a big fan of Duck x
Are you a Gressingham fan then?
This looks amazing! What amazing flavour combinations. i’d love to try this, roast duck is my favourite.
The flavors work together very well.
Beautiful just beautiful and I bet it tastes divine too Bintu:-)
It does. This is one of the recipes I have to spend a little while looking at before I eat it.
What a lovely recipe Bintu and so aromatic too, I can almost smell the spices! Karen
Baharat spice is soooooo fragrant. I can eat it with almost anything.
Lovely recipe and stunning images Bintu. I am loving the style you have developed.
Thanks Helen. Great compliment coming from you.
This sounds really tasty, the spices with the duck must produce some gorgeous flavours.
Bahahart spice was my top foodie find from last year.
Looks lush! I’m all about that couscous… I love the citrusy flavours!
Yeap, that couscous is a staple, easy to customise.
I really enjoy duck and this looks like a really good way to serve it with the zesty fruit cutting through the richness of the meat.
Exactly Janice.
A year and a half ago, on a whim, I roasted my very first whole duck. The cooking gods were looking down on me because it turned out PERFECT. I absolutely love duck to no end now, Bintu! So, this recipe of yours has my mouth watering. I want! Have a great day! 🙂
Hello duck fan Mike. The baharat spice would work well on whole duck too.
I had a couscous salad for lunch today and very nice it was too. Anything spicy gets my vote.
😀