Tangelo spiced duck and pearl cous cous salad
Recipe from Jagger Fine Foods
Your antipasto one stop shop – Jagger Fine Foods is an expert when it comes to all thing’s olives, preserves, dips, oils, cheese, and pasta. Stocking predominantly South Australian products for all of your charcuterie needs, their range also includes speciality international produce for those wanting to explore global flavours.
Recipe for tangelo spiced duck and pearl cous cous salad
Preparation time: 30 minutes + marinating time | Cooking time: 40 minutes | Serves: 4
Duck
2 teaspoons dried tangelo zest*
2 teaspoons whole allspice
2 teaspoons whole white peppercorns
12 juniper berries
Salt flakes
4 duck marylands, trimmed and patted dry
Sauce
400 ml chicken stock
200 ml freshly squeezed tangelo juice
1 tablespoon finely grated tangelo zest
2 tablespoons dried barberries**
Salad
2 cups (360 g) pearl cous cous (moghrabieh)
1 tablespoon dried barberries, rehydrated in boiling water
2 tangelos, peeled and cut into segments
200 g baby rocket leaves, washed
Dressing
1/3 cup (80 ml) cold-pressed extra-virgin olive oil
1/4 cup (60 ml) chardonnay white wine vinegar***
2–3 teaspoons finely grated tangelo zest
Salt flakes and freshly ground black pepper
*For the dried tangelo zest, finely zest one tangelo (I use a microplane) and dry in a low oven 120oC (100 oC fan-forced) for 30 minutes. Allow to cool.
**Dried barberries are available from Jagger Fine Foods and other specialist grocers.
***The Pendleton Chardonnay Vinegar has a great agridolce (bittersweet) flavour to keep the dressing light and fresh and not too bitey.
- Preheat oven to 200oC (180oC fan-forced). Line a baking tray with baking paper.
- For the duck, combine all ingredients except the duck marylands in a spice grinder or pestle and mortar,grinding to a coarse spice mix.
- Rub spice mix over duck legs. Place on a plate, cover and let stand for 30 minutes to marinate.
- Place duck legs skin side down on prepared baking tray and drizzle with a little olive oil. Roast in preheated oven for 30–40 minutes, or until juices run clear, turning legs halfway through cooking.
- For the sauce, combine ingredients in a small saucepan over medium heat. Bring to the boil, reduce
- heat to a simmer and reduce sauce by half. Remove from heat and set aside until required.
- For the salad, cook cous cous in a pot of salted boiling water following packet instructions until al dente.
- Drain and spread on a tray to cool, drizzling with a little olive oil to prevent it sticking together.
- For the dressing, combine ingredients in a screw top jar. Shake until well combined.
- To serve, combine salad ingredients in a bowl with a third of the dressing, tossing gently to combine.
- Refrigerate remaining dressing for later use.
- Serve salad alongside roasted duck legs drizzled with warm tangelo sauce.
*For the dried tangelo zest, finely zest one tangelo (I use a microplane) and dry in a low oven 120oC (100 oC fan-forced) for 30 minutes. Allow to cool.
**Dried barberries are available from Jagger Fine Foods and other specialist grocers.
***The Pendleton Chardonnay Vinegar has a great agridolce (bittersweet) flavour to keep the dressing light and fresh and not too bitey.