Duck costs a bit more than most meats but is well worth it - match it with fig, pine nut and mint as we've done here to really complement its subtle flavour.
Serves 3
Ready in 20 minutes
1. Put a frying pan over a high heat. Score the skin of the duck breasts and season all over. Add to the hot pan, skin-side down. Reduce the heat to medium-low and cook for about 15 minutes, turning halfway and discarding the fat in the pan, until golden but still a little pink in the middle. Set the duck aside for 5 minutes, then slice diagonally.
2. Meanwhile, put the couscous in a bowl with the figs. Season well. Pour over 275ml boiling water, cover with cling film and set aside for 5 minutes. Fluff the grains with a fork and stir through the pine nuts and a most of the mint.
3. Divide the couscous between plates and top with the duck slices. Stir the remaining mint into a 150g pot natural yogurt and serve with the duck.
© delicious. magazine
The best of British cooking from Hugh Fearnley-Whittingstall
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