Waitrose and Partners
Spiced duck & cauliflower couscous

Spiced duck & cauliflower couscous

With elegant spices, toasted nuts and fruit, this quick-to-prep, the protein-rich dish works as well for a sofa supper as it does for entertaining.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 340g pack Gressingham Duck Breasts, skin scored, patted dry with kitchen paper
  • 1 tsp Cooks’ Ingredients Ras El Hanout
  • 2 tsp Essential Clear Honey
  • 300g pouch cauliflower, kale and couscous
  • 1 tbsp fresh orange juice (or use lemon juice)
  • 30g dried cranberries
  • 30g toasted flaked almonds
  • Flat leaf parsley, chopped, to serve (optional)


  1. Preheat the oven to 180ºC, gas mark 4. Heat a frying pan over a medium-high heat. Season the duck breasts and fry, skin-side down, for 5 minutes, then turn and fry on the flesh side for 1 minute.

  2. Meanwhile, mix the ras el hanout and honey. Transfer the duck breasts to a small roasting tin and brush all over with the honey mixture. Roast for 15-18 minutes, until the duck juices run clear, then set aside to rest for 5 minutes.

  3. Heat the cauliflower, kale and couscous according to pack instructions. In a mixing bowl, whisk together the oil and orange (or lemon) juice, then season. Add the cauliflower, kale and couscous; toss together, then stir in the cranberries and almonds. Divide between plates. Slice the duck and place on top, spooning over any juices. Some chopped parsley is nice too, if liked.

Cook’s tip


Ras el hanout is a Moroccan-inspired spice mix that’s great for rubbing over chicken or lamb before roasting. Also, add it to stews and tagines.


Typical values per serving when made using specific products in recipe


3,143kJ/ 752kcals



Saturated Fat












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