Ingredients

Step by step

1. Trim away any fat or sinew from the skinned duck breasts. Slash the meat a couple of times with a sharp knife so the marinade can penetrate the meat. Pat dry with kitchen paper.
2. Put the prepared duck breasts in a mixing bowl. Add the garlic and ginger and a pinch of salt and mix thoroughly. Then add the curry powder and chilli powder and mix again.
3. Add the rapeseed oil, yogurt and mustard, then fold in. Cover and chill for at least 3 hours, or overnight. Bring up to room temperature for 30 minutes before cooking.
4. Heat the oven to 190°C, fan 170°C, gas 5. For the couscous salad, put the couscous, olive oil and a pinch of salt in a heatproof mixing bowl. Mix with your fingers to coat the grains in the oil.
5. Pour in boiling water until the level of the water is about 2mm above the couscous. Cover with clingfilm and leave until all the water has absorbed, about 8 minutes. Remove the clingfilm, add the butter in small pieces and mix with a fork, fluffing up the grains.
6. Brush a little rapeseed oil onto a baking tray and place the marinated duck in the middle. Cook for 15-20 minutes for pink, or 20-25 minutes for well done. Rest the duck for 10 minutes before carving.
7. Add the tomato, onion and coriander to the couscous and toss everything together, season with salt, pepper and lemon juice to taste and serve with the duck. Mix together the yogurt with the cumin and seasoning. Pour any duck resting juices over the couscous before serving with the cumin yogurt.
   
   Recipe from Prithvi restaurant
   Tip

   Leftover duck skin gives off fat that’s amazing for roasties. Cook the skin in an ovenproof dish for 1 hour in a low oven. Transfer the melted fat to a bowl or a sterilised* lidded jar, cool, and keep in the fridge for a few weeks, covered. *Sterilise your jar by heating for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5)