A little something for you

DUCK AND FIG WITH COUSCOUS

An easy to prepare dish perfect with chilled Little Beauty Pinot Noir
Serves 2

INGREDIENTS

• 2 medium sized duck breasts
• 110 grams plain couscous
• 1 tablespoons of olive oil
• 3-4 fleshy, dried figs, chopped
• 1 red pepper
• Fresh mint, chopped
• 75 grams plain greek yoghurt
• 50 grams of pine nuts, gently browned in a pan
• 1 teaspoon Chinese five spice

METHOD

Cook couscous as per packet instructions.  Include figs in couscous cooking process.  When ready, fluff couscous, add pine nuts and a decent sprinkling of chopped mint.  Mix through.

Heat the oven to 190 degrees and add the whole pepper, including the stalk.  When skin is starting to blacken, remove, cool slightly and place in a plastic bag (this will sweat the skin off so it can be easily removed).  A few minutes later remove.  Take off skin, stalk, remove seeds and chop.  Add to cous cous.

Heat a pan to hot. Prick the skin of the duck breasts and sprinkle Chinese five spice over.   Cook until skin is crispy and flesh is pink.

Stir 1 teaspoon of mint into the yoghurt.

Serve duck breast over couscous.  Offer mint and yoghurt as an accompaniment.

Enjoy with chilled Little Beauty Pinot Noir.