Name: Fable Kitchens DUCK & COUSCOUS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 2 pieces Duck breasts; 1 tsp Salt; 1 tsp Black pepper; 1 cup Couscous; 1 cup Chicken broth; 1 tbs Olive oil; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Cinnamon; 1 tbs Raisins; 2 tbs Chopped parsley; 2 tbs Olive oil; 1 piece Onion, finely chopped; 2 cloves Garlic, minced; 1 piece Bell pepper, finely chopped; 1 piece Tomato, finely chopped; 3 pieces Carrots, peeled and chopped; 1 tbs Butter; to taste Salt; to taste Black pepper; 1 cup Sherry vinegar; 1 tbs Sugar; 1 tbs Black currants; 2 tbs Fresh herbs (mint or cilantro), chopped

Matcha, Coconut water, Sweet vermouth, Whiskey

Matcha made in heaven

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

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Olives

duck breast, Moroccan spiced couscous, sofrito, black currant, herbs, carrot purée, sherry gastric

Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season with salt and black pepper.

Score the Duck

Heat a skillet over medium heat. Place the duck breasts skin-side down and cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes or until desired doneness. Let rest before slicing.

Sear the Duck

In a saucepan, bring the chicken broth to a boil. Stir in the olive oil, ground cumin, ground coriander, cinnamon, and couscous. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork, then stir in raisins and chopped parsley.

Prepare Couscous

In a skillet, heat olive oil over medium heat. Add chopped onion, garlic, bell pepper, and tomato. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.

Cook Sofrito

In a pot, boil the chopped carrots until tender, about 15 minutes. Drain and transfer to a blender. Add butter, salt, and pepper. Blend until smooth.

Make Carrot Purée

In a small saucepan, combine sherry vinegar and sugar. Bring to a boil and reduce heat to simmer until thickened, about 10 minutes. Set aside.

Prepare Gastric

On each plate, spread a layer of carrot purée, add a scoop of couscous, place sliced duck on top, spoon over sofrito and drizzle with sherry gastric. Garnish with black currants and fresh herbs.

Plate the Dish

Duck breasts

Salt

Black pepper

Couscous

Chicken broth

Olive oil

Ground cumin

Ground coriander

Cinnamon

Raisins

Chopped parsley

Onion, finely chopped

Garlic, minced

Bell pepper, finely chopped

Tomato, finely chopped

Carrots, peeled and chopped

Butter

Sherry vinegar

Sugar

Black currants

Fresh herbs (mint or cilantro), chopped

DUCK & COUSCOUS

LEMON CREAM

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Grapefruit Lemonade

caramelized lemon vinaigrette, preserved lemon crème fraiche, fried sage, fresh thyme

ROASTED RUTABAGA

cucumber yogurt, toasted pine nut, garlic tuille

WHITE BEAN HUMMUS

triple cooked potatoes, smoked tomato sauce, saffron aioli, crispy parmesan

W.C. PATATAS BRAVAS

steamed, miso glazed, watercress salad, ginger scallion dressing

SABLE FISH

Make DUCK & COUSCOUS Recipe in just 1h . duck breast, Moroccan spiced couscous, sofrito, black currant, herbs, carrot purée, sherry gastric

Duck & Couscous Recipe

Ingredients

Duck Breast

Moroccan Spiced Couscous

Sofrito

Carrot Purée

Sherry Gastric

Garnish

Method

Preparation of Duck Breast