Duck Breast, Dried Fruit, Ras El Hanout, Spicy Snap Peas, Couscous, Cashews

"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.