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Step 1
Preheat the oven to 180°C.
Step 2
Score duck skin with a sharp knife. Heat a non-stick frypan over high heat, then add duck, skin-side down, and cook 5-6 minutes until skin is golden and fat has rendered. Turn over and cook for a further minute. Transfer duck skin-side up to a baking tray, leaving fat in pan.
Step 3
Place cranberry sauce and honey in a bowl, microwave on high for 30 seconds. Stir to combine and brush over duck skin. Roast duck for 5 minutes.
Step 4
Meanwhile, drain all but 1 tablespoon of fat from the pan. Add the onion and cook over medium heat for 2-3 minutes until softened and light golden.
Step 5
Place couscous in a bowl, add enough boiling water to cover, cover with a tea towel and set aside for 3 minutes. Fluff with a fork and stir in onion, cranberries, pistachios and parsley, then season.
Step 6
Remove duck from oven, rest for 5 minutes, then slice. To serve, place couscous in bowls and top with duck.