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£29.42/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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
Energy | 3,143kJ/ 752kcals |
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Fat | 38g |
Saturated Fat | 6.6g |
Carbohydrates | 47g |
Sugars | 18g |
Fibre | 6.7g |
Protein | 51g |
Salt | 1.1g |
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