Grilled duck and white couscous salad

Babiche Martens

Ingredients

1	Salt & freshly ground pepper, to season
2 tsp	Sherry vinegar
2	Duck breasts (Main)
3	Vine-ripened tomatoes
1 cup	Couscous, (white) (Main)
1	Lemon, finely zested and juiced
1 handful	Flat leaf (Italian) parsley, to serve
1 tsp	Butter
2 tsp	Olive oil

Directions

1. Preheat the oven to 220C. Prick the skin side of the duck and season.
2. Place on a grill and cook for 10 minutes then turn over and continue for another 10. Let rest for 10 minutes before shredding the meat.
3. Core and slice the tomatoes. Lay on a dish covered with baking paper and sprinkle with vinegar, then season. Bake for 30 minutes.
4. Pour the couscous into a bowl and pour just enough boiling water over to cover.
5. Add the olive oil and butter then cover tightly with plastic wrap. Let steam for 15 minutes.
6. Remove the wrap, add the lemon juice, zest and parsley, then fluff together with a fork.
7. Serve the couscous combined with the shredded duck on the tomatoes with extra parsley and lemon.