Couscous is the fastest and easiest to prepare groats. It is not really porridge, but rather pasta, made from hard durum wheat mixed with water. Pour boiling water over the dried couscous, cover it and after 5 - 15 minutes (depending on the type of groats) the dish is ready.

We can prepare couscous with vegetables without duck, then we will get a quick vegetarian salad. However, the addition of fried duck breast, especially a warm one, greatly enhances the taste of the salad. Therefore, I recommend that you prepare the salad in advance and fry the duck breast just before serving.


100 g of couscous

150 ml of water

duck breast

1 tablespoon of vegetable seasoning - for me Vegeta Natur vegetable seasoning for dishes (salt, dried vegetables, sugar, lovage, black pepper, turmeric, garlic, dill)

200 g of red cabbage

1 carrot

a bunch of radish

a handful of green parsley

a little can of corn


4 teaspoons of salad seasoning - for me Vegeta Natur for salads and dips (salt, sugar, black pepper, dried vegetables, garlic, basil, dill, parsley, ginger)

4 tablespoons of olive oil

2-3 teaspoons of wine vinegar

2 tablespoons of water


Cut the skin of the duck breast, sprinkle with the seasoning and rub it thoroughly into the meat. Leave for an hour (preferably overnight) in the fridge.

Pour couscous into a bowl and pour hot water about 0.5 - 1 cm above the level of groats (or according to the instructions on the packaging). Cover the bowl and let it rest for about 5-10 minutes, then mix the groats and cool it down.

Salad dressing - mix the salad seasoning with olive oil, vinegar and water.

Chop the red cabbage, cut the carrots into thin sticks (julienne) or grate it. Dice the onion, cut the radishes into quarters, and chop the parsley. Drain the corn from the brine. Put all the vegetables in a bowl and pour over the salad dressing, mix thoroughly.

Add seasoned vegetables to the cooled groats, gently mix them and put them on a platter.

Take the duck out of the fridge for half an hour before frying. Then put it on the cold pan on the skin side and turn on the burner. Simmer for 8-10 minutes, until the fat starts to melt and the skin is lightly browned. We can pour the melting fat over the duck from above. Then put it on the other side and fry for another 8-10 minutes. The frying time depends on the size of the meat portion. Take the breast off the pan and let it rest for 7 - 8 minutes at room temperature. This keeps the meat juicy. Then, with a sharp knife, cut them into portions and place them on the salad.

Enjoy your meal!

also check

Orange couscous with carrots and basil - salad or dinner dish


Fennel, prawns and oranges - a simple and exquisite salad


Figs, blackberries, kindziuk, mozzarella ... tasty and quick salad


Oriental style salad - couscous, pomegranate fruit, cumin, coriander, mint



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