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.
That looks delicious, and I love how colorful the dish is!
Thanks A.
I’ve had some duck breasts in the freezer for ages and haven’t a clue what to do with them. This really looks delicious!
Worth trying this Jemma.
I’ve had some duck breasts in the freezer for ages and haven’t a clue what to do with them. This really looks delicious!
You always post such interesting recipes using ingredients that I’d never think of using, Bintu … love them, and this recipe!(love that combo of oranges, pomegranate seeds and pistachios!)
On a different thread, I read an article a few days ago about the healthiest food in the world, and guess which nation came top … yes, Sierra Leone! I thought of you!
Yeap, I was rather pleased at seeing that article. I need to post more Sierra Leonean recipes to show of our healthy food.
Love the sound of this I bet the spicy duck is lovely with the orange and pomegranate.
I’ll skip the duck but will gladly take some of that delicious salad!;-)
Happy to help inspire you with the salad.
Enroute to the theater in NYC last night, I stopped for Thai food….and this is just what I ordered! Except they served it with white rice rather then couscous. A wonderful meal.
😀
I have never tried duck before. The different colors used in making this dish looks so appealing and delicious. I think that I mentioned before that couscous is one of my favorite side dishes….especially since I can buy the original which contains no sodium. Will definitely have to add fruit in my couscous the next time.
Seriously fruit i the easiest way of jazzing up couscous.
What a delicious recipe Bintu, I bet the Baharat is wonderful on the duck. GG
You have no idea how well baharat works GG.
I do believe this is the most beautiful and delicious duck dish – ever! Your gorgeous photos drew me in and now I’m looking forward to making this dish. Great job, Bintu.