Bresc BV

Duck-breast salad with couscous


  • 2 duck breasts
  • 200 g pearl couscous
  • 30 g Bresc Couscous spice mix
  • 40 g chives
  • 10 g Bresc Thai red curry
  • 4 heads endive (cooked sous-vide)
  • 1 orange
  • cress
  • olive oil
  • salt and pepper

Preparation method

Cook the duck breasts in the sous-vide at 60 ℃ for 35 minutes. Fry the duck breasts on the skin in a dry pan and allow to rest. Cook the couscous al dente. Season with the couscous with the olive oil, the couscous spice mix and salt and pepper. Reduce the juice from the orange to a syrup and season with the red curry. Cut the endive in half and arrange it neatly on a plate. Arrange the couscous on the plate and place the duck breasts on top. Pour the syrup evenly over the dish and garnish with the cress. 

Related themes