Ingredients

• 1 duck breast
• skin scored
• salt and freshly ground black pepper
• 1 tbsp clear honey
• 3 cloves
• 1 tbsp olive oil
• 150g/5½oz couscous
• 300ml/½ pint hot chicken stock
• pinch chilli flakes
• ½ mango
• peeled
• stone removed
• diced
• 2 tbsp chopped fresh coriander
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Season the scored duck breast with salt and freshly ground black pepper. Heat an ovenproof pan until smoking hot
• add the duck breast
• skin side down and fry for 3-4 minutes
• or until golden-brown. Turn the duck breast over and transfer the pan into the oven to roast for five more minutes.
• Remove from the oven and drizzle the duck breast with the honey and insert the cloves into the skin. Return to the oven for five minutes
• or until the duck is cooked but still slightly pink in the middle. Remove from the oven and rest in a warm place for five minutes
• discard the cloves and slice the meat thinly.
• For the coriander and mango couscous
• heat the olive oil in a saucepan
• add the couscous and fry for 2-3 minutes. Add enough stock to the pan to just cover the couscous
• and add the chilli flakes
• mango and coriander. Season
• to taste
• with salt and freshly ground black pepper and stir well. Leave for 2-3 minutes or until the couscous grains have soaked up the liquid and are light and fluffy. Fluff up the couscous with a fork.
• To serve
• spoon the couscous into the middle of a serving plate and place the thinly sliced duck in a fan shape around the side. Drizzle any pan juices over the duck.