"DUCK IS A PROTEIN I DON’T HAVE AS OFTEN AS I LIKE SO I AM HAPPY TO OFFER MY DISH TO YOU SO THAT YOU CAN HAVE IT AS MANY TIMES AS YOU WISH. THE DUCK BREAST IS SEARED TO PERFECTION AND IS A CLASSIC PAIRING WITH DRIED FRUIT AND NUTS SUCH AS CASHEWS. THE RAS EL HANOUT SPICE MIX PLAYS A BIG ROLE IN NORTH AFRICAN CUISINE AND COUSCOUS WHICH IS A HEALTHY STAPLE OF CUISINE IN NORTHERN MOROCCO AND ALGERIA HAS BECOME A WORLDWIDE GRAIN THAT IS VERSATILE AND ONE OF MY FAVORITES." - CAT CORA
Duck Breast- Seared duck breast season with salt and pepper and cooked to medium doneness.
Pan Sauce- Sauce made with the remaining fat of the seared duck pan enriched with chicken stock, white wine, butter, and season with salt, pepper, and orange juice.
Ras El Hanout- A mix of spices that you can use to sprinkle over the final dish.
Spicy Snap Peas- Sautéed Snap peas with a drizzle of olive oil and chili garlic sauce.
Couscous- Fluffy Couscous cooked with chicken broth apricots and almonds topped with roasted cashews.
Duck Breast- Duck Breast, Salt and Pepper
Pan Sauce- Duck breast fat, White Wine, Chicken Stock with Gelatin, Unsalted Butter, Orange, Salt and Pepper
Ras El Hanout- Cumin, Ginger, Salt, Black pepper, Cinnamon, Coriander seeds, Cayenne, All Spice, Cloves
Stovetop-submerge bags in boiling water. Sauces 3 -4 min, Sides 5 - 6 min and Proteins 6 - 7 min.
Microwave-puncture bags and microwave them. Sauces 3 - 4 min, Sides 5 - 6 min and Proteins 6 - 7 min. Time may vary depending on the microwave. Recommended that times are done in increments util de desired temperature is achieved.