Duck strips with red onion, raisins and couscous

Ingredients

For 1 serving

• Duck breast140 g
• Red onion100 g
• Raisins10 g
• Red wine vinegar10 ml
• Pine nuts5 g
• Couscous55 g
• Parsleyto taste
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, nuts, sulphites,

Method

1. Soak the raisins in warm water for 10 minutes, then squeeze them out. Meanwhile peel the red onion and slice it thinly.
2. Heat the oil in a frying pan over medium-low heat and soften the onion for 8 minutes, until soft and translucent; add the raisins, pine nuts, red wine vinegar and a pinch of salt and cook for 1–2 minutes, until the vinegar evaporates. Set aside.
3. Cut the duck breast into thin strips about 1 cm wide. Heat a non-stick frying pan well with no oil over high heat, as the duck releases its own fat, and stir-fry the strips for 3 minutes, until browned outside and still pink in the centre; salt them.
4. Add the duck to the onions and stir for a minute over medium heat, until everything is hot and well flavoured.
5. Bring a small pan of water to the boil, put the couscous in a bowl and pour over the same volume of boiling salted water; cover, leave for 5 minutes and fluff with a fork. Serve the duck strips on the couscous with chopped parsley.