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Honey-Glazed Duck with Citrus and Herb Couscous
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Honey-Glazed Duck with Citrus and Herb Couscous

Ditch the usual Easter menu and surprise your guests with an unusual Easter meal! Honey-Glazed Duck with Citrus and Herb Couscous combines rich, crispy duck with a bright, aromatic couscous for a sophisticated holiday dish that’s bursting with flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

For the Honey-Glazed Duck:
  • 2 duck breasts, skin-on
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
For the Citrus and Herb Couscous:
  • 1 cup couscous
  • 1½ cups chicken or vegetable broth
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • ½ cup pomegranate seeds (optional)
  • Salt and pepper to taste

Method
 

Step 1: Prepare the Honey-Glazed Duck
  1. Preheat your oven to 375°F (190°C).
  2. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
  3. Season the duck breasts generously with salt, pepper, garlic powder, and smoked paprika.
  4. Heat a skillet over medium heat. Place the duck breasts skin-side down in the skillet and cook for about 6–8 minutes until the fat renders and the skin is crispy.
  5. Flip the duck breasts and sear the meat side for 2 minutes.
  6. In a small bowl, mix honey, soy sauce, and Dijon mustard. Brush this glaze over the duck breasts.
  7. Transfer the skillet to the oven and roast for about 10–12 minutes until the duck reaches an internal temperature of 135°F (57°C) for medium rare or longer for desired doneness.
  8. Let the duck rest for at least 5 minutes before slicing.
Step 2: Make the Citrus and Herb Couscous
  1. Bring chicken or vegetable broth to a boil in a medium saucepan.
  2. Stir in couscous, cover, and remove from heat. Let it sit for about 5 minutes until all liquid is absorbed.
  3. Fluff the couscous with a fork and stir in olive oil, orange zest, lemon zest, orange juice, lemon juice, parsley, mint, pomegranate seeds (if using), salt, and pepper.
Step 3: Assemble
  1. Slice the honey-glazed duck breasts thinly.
  2. Serve over a bed of citrus and herb couscous.
  3. Garnish with additional fresh herbs or pomegranate seeds for a pop of color.

Notes

Here are 10 creative variations for this recipe:
  1. Vegetarian Option: Replace duck with roasted portobello mushrooms or eggplant slices brushed with honey glaze.
  2. Chicken Substitute: Use chicken thighs or breasts instead of duck for a more familiar protein.
  3. Spicy Glaze: Add chili flakes or Sriracha to the honey glaze for a spicy kick.
  4. Mediterranean Twist: Add olives and feta cheese to the couscous for Mediterranean flavors.
  5. Wild Rice Base: Swap couscous with wild rice or quinoa for a heartier texture.
  6. Fruit Glaze: Replace honey with apricot jam or orange marmalade for a fruity glaze.
  7. Asian-Inspired Couscous: Add sesame oil, soy sauce, and scallions to the couscous for an Asian twist.
  8. Duck Confit Style: Slow-cook duck legs instead of searing breasts for a richer flavor.
  9. Cranberry Sauce Pairing: Serve with cranberry sauce instead of citrus couscous for a festive touch.
  10. Spring Vegetable Medley: Add roasted asparagus or peas alongside couscous to highlight seasonal produce.
This Honey-Glazed Duck with Citrus and Herb Couscous is an elegant yet unusual Easter meal that will impress your guests while celebrating spring flavors! Enjoy your cooking!