Our latest cookery class was packed with stress-less recipes to entertain this Christmas.
I am sharing here one recipe from the class, it is quick and easy but festive, full of colour and flavour. If your family loves duck, this is definitely a good choice, but if you prefer other meat I suggest lamb steak or even a pan fried sea bass they all work perfectly with this salad.
Roasted duck breast with pearl couscous and tender leaf salad, and a fresh pomegranate, shallot and tarragon dressing
4 duck breasts
100g giant couscous, cooked according to pack instructions
Tender mixed leaf salad
For the pomegranate dressing
3 tablespoon pomegranate seeds
2 small shallots, finely chopped
1 tablespoon finely chopped tarragon or parsley
½ tsp Dijon mustard
1 tablespoon red wine vinegar
4 tablespoons extra virgin olive oil
Start by scoring the skin of the duck and rubbing it with salt and pepper, leave to stand for about five minutes.
In the meantime make the pomegranate dressing
Put the pomegranate seeds in a bowl and crush roughly with a fork, add the remaining ingredients and whisk together, season and reserve until needed.
To cook the duck
On a hot frying pan, place the duck breast skin side down and cook for about three to five minutes until the skin is lightly brown and the fat has rendered. Place the duck in a roasting tray and transfer to a preheated oven to 180°C. Cook for seven to ten minutes depending on whether you want the duck pink or well done. Remove from the oven and allow to rest for about five minutes before slicing.
To assemble the salad
In a large bowl, mix the salad leaves, couscous and two thirds of the dressing. Place the salad in a serving dish.
Slice the duck and arrange it over the salad, drizzle the rest of the dressing and serve.
This dish can be served as a starter, as a main or as a sharing platter.
To get involved you can view all of the details about our cookery school and find out about upcoming cookery school events on our information page.