Duck breast baked in the skin with rhubarb tabbouleh

Serves 4

For the duck breast
4 duck breast fillets, around 200 g each
freshly ground pepper 

For the tabbouleh
200 g couscous
salt to taste
50 g butter
80 g peeled rhubarb, chopped into small cubes
1 bunch red radishes, chopped into small cubes
150 g cucumber, chopped into small cubes
2 dessertspoons pine nuts
1 medium bunch mint, leaves finely chopped
1 large bunch parsley, leaves finely chopped
fresh lemon juice
olive oil


Check the duck fillets and remove any quills and feathers, then salt and set aside. Put the couscous into a larger dish and cover with the same amount of boiling water. Mix together and cover tightly with cling film. Remove the cling film after 4 to 5 minutes, add the butter and stir through gently with a fork while breaking the couscous. Add salt if necessary, then cover and set aside.

Pre-heat the oven to 170°C and bake the pine nuts for 3 to 4 minutes, remove and allow to cool. Keep the oven at 170°C.

Start to fry the salted duck breasts with the skin. Make sure they fry to golden brown evenly. When ready, turn over and fry for a short time on the meat side then cook for 6 to 7 minutes in the oven to your preference. Take out, place skin side up on the plate, loosely cover and allow to rest.

In the meantime prepare the side dish. Add the vegetables and chopped herbs to the couscous which has cooled to warm. Salt, drizzle generously with the olive oil and add just as much lemon juice as the rhubarb requires. It’s best if the salad is juicy with the cucumber and oil.

Sprinkle the tabbouleh with pine nuts and serve with the duck breast that has rested for a few minutes. You can spoon some of the duck breast juices onto the plate if you would like.

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