Duck breast with couscous salad

Step 1

Preheat the oven to 180°C.

Step 2

Score duck skin with a sharp knife. Heat a non-stick frypan over high heat, then add duck, skin-side down, and cook 5-6 minutes until skin is golden and fat has rendered. Turn over and cook for a further minute. Transfer duck skin-side up to a baking tray, leaving fat in pan.

Step 3

Place cranberry sauce and honey in a bowl, microwave on high for 30 seconds. Stir to combine and brush over duck skin. Roast duck for 5 minutes.

Step 4

Meanwhile, drain all but 1 tablespoon of fat from the pan. Add the onion and cook over medium heat for 2-3 minutes until softened and light golden.

Step 5

Place couscous in a bowl, add enough boiling water to cover, cover with a tea towel and set aside for 3 minutes. Fluff with a fork and stir in onion, cranberries, pistachios and parsley, then season.

Step 6

Remove duck from oven, rest for 5 minutes, then slice. To serve, place couscous in bowls and top with duck.