Five-Spice Grilled Duck with Citrus Sauce and Couscous

  1. De-bone the duck and cut it into 4 pieces, reserving the bones for later use.
  2. In a large bowl, combine the five-spice blackening powder, sugar, and tea.
  3. Place the duck pieces in the bowl, and let the meat marinate for 1 hour.
  4. Heat a grill pan or large skillet over medium-high heat.
  5. Add enough oil to coat the surface of the pan, and let the oil heat.
  6. Season the duck pieces with salt, if desired.
  7. Carefully add the duck pieces to the pan and reduce the heat to medium.
  8. Grill until cooked to desired degree of doneness, turning each piece with tongs halfway through cooking.
  9. Serve with Citrus Sauce, Couscous, baby spinach and mango slices, if desired.
  10. A viewer, who may not be a professional cook, provided this recipe.
  11. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  12. 1 lime, juiced
  13. 1 lemon, juiced
  14. 1 orange, zested and juiced
  15. 1 tablespoon sugar
  16. 2 teaspoons Dijon mustard
  17. 2 eggs*
  18. 1 1/2 cups vegetable oil
  19. Salt and freshly ground pepper
  20. Combine the citrus juices and zest, sugar, mustard, and eggs, and whisk well.
  21. Slowly drizzle in the oil, whisking constantly until the mixture becomes thick.
  22. Season, to taste, with salt and pepper.
  23. Drizzle sauce over duck.
  24. 1/4 pound trail mix
  25. 1 pound plain couscous
  26. 1 cup chicken stock
  27. 1 cup duck stock, recipe follows
  28. Toast the trail mix in a dry medium skillet over medium-low heat until fragrant and golden brown, about 3 to 5 minutes.
  29. Add the dry couscous to the skillet and continue to toast the mixture for an additional 2 to 3 minutes, stirring with a wooden spoon.
  30. Remove pan from heat.
  31. In a large saucepot, combine the chicken stock and the duck stock and bring to a boil over medium-high heat.
  32. Add the toasted trail mix and couscous mixture to the pot.
  33. Stir until incorporated and then cover the pot with a lid.
  34. Lower the heat to medium-low and allow the couscous to simmer until it absorbs the liquid.
  35. Fluff couscous with a fork and serve.
  36. Bones of 1 whole duck
  37. Salt and freshly ground pepper
  38. Place the duck bones in a large pot and add enough water to cover bones.
  39. Bring to a boil over medium-high heat and then reduce the heat to a simmer, stirring occasionally.
  40. Let simmer for 2 hours.
  41. Season, to taste, with salt and pepper.

duck, fivespice blackening powder, sugar, lemongrass tea, vegetable oil, salt, couscous, accompaniment

Taken from www.foodnetwork.com/recipes/five-spice-grilled-duck-with-citrus-sauce-and-couscous-recipe.html (may not work)

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