INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220C/gas 7.  Cut the ducks into portions. Take off
the breasts along the  breastbone, running knife along carcass for a
clean finish. Cut off  the legs at the hip joint and reserve for
confit. Render fat for  confit. Crush bones and make in to stock or pop
them in the freezer  and make it at a more convenient time.  Make an
incision in each breast near the fillet and insert half a sage  leaf.
Season the breasts. Heat a cast iron pan or skillet until hot.  Sear
the fat sides of the breasts until the fat starts to crisp.  Remove and
then with a sharp, fine knife, make vertical slashes close  together
through the skin of each breast. This is easier to do neatly  when the
skin is crisp. Return breasts, skin side down, to skillet  and cook to
release the fat and crisp skin. It will now be golden.  Drain well and
then smear a little honey over the surfaces of the  skin. Sit breasts
in a roasting tin skin sides up. Roast in a hot  oven for 7-8 minutes,
depending on how thick the breasts are. Rest in  a warming oven for a
further 15 minutes to relax the flesh and evenly  spread the cooking
heat. The breasts will now be lightly pink and  moist.  To make the
couscous, heat 3/4 pint water and add the salt and saffron  stamens
until boiling. Pour the couscous in to a bowl. Add the boiling  water
and stir gently. Leave for the grains to swell and become fluffy
having taken up the colour and flavour of the saffron, about 10
minutes.  Finely chop the onion and garlic. Roast the cashew nuts in
the oven  for 2-3 minutes until golden. Peel and finely shred the
ginger. Cut  off the tops, membranes and seeds from the chillies and
chop finely.  Peel and thinly slice the spring onions, also using a
little of the  green stems.  Fork up the swollen couscous In a wide
based pan, heat olive oil and  fry onion, garlic, chilli and ginger
until softened. Add spring onion  and cashew nuts and then quickly add
the couscous. Sprinkle on the  sesame oil, stirring with a fork.
Season. Make very hot. Stir in a  little freshly chopped caraway, or
parsley leaf and 1tbsp of soy  sauce.  Serve on plates with the duck
breasts sliced horizontally and laid on  top to allow the juices to
drip through.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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