Score the skin of the duck breast and season. Place in a cold pan, skin side down over a medium heat. Remove the fat from the pan as it is released, cook for approximately 6 minutes skin side down, turn and cook for a further 4 minutes. Once cooked set aside to cool.
Place couscous in a bowl and pour in equal amounts of boiling water, cover in cling film and leave for 15 minutes.
Trim the ends of the Tenderstem and boil for 3 minutes. When cooked combine the couscous with the Tenderstem, baby spinach and pomegranate seeds.
Cut the avocado in to chunks and add to the salad with the juice of the lime and soy sauce.
Slice the duck breast and place over the combined couscous salad.
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