Moroccan Pan-Seared Duck Breast with Pearl Couscous and Apricots

Using a sharp knife, score the skin of 2 raw duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp of the ras el hanout spice blend.

Finely dice 1/2 medium red onion, chop 1 medium zucchini into 1-cm cubes, and roughly chop 60 g dried apricots and 15 g fresh cilantro.

Place the duck breasts skin-side down in a cold, unheated skillet. Turn the heat to medium-low. Cook undisturbed for 12 minutes to gradually render the fat and crisp the skin, occasionally spooning out excess fat into a bowl.

While the duck renders, heat 1 tbsp of the rendered duck fat in a separate medium saucepan over medium heat. Sauté the diced red onion and zucchini for 3 minutes until slightly softened.

Add the remaining ras el hanout (approx 3.5 tsp), 300 g raw pearl couscous, and 60 g chopped apricots to the saucepan. Stir and toast for 1 minute until fragrant.

Pour 450 ml chicken stock into the saucepan and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for 10 minutes until the couscous is tender and the liquid is absorbed.

Flip the duck breasts flesh-side down in the skillet. Increase the heat to medium and cook for 3 to 4 minutes, or until the internal temperature reaches 57°C for medium-rare. Transfer the duck to a cutting board and let rest for 5 minutes.

Fluff the cooked couscous with a fork, then gently fold in the chopped cilantro and 20 g slivered almonds.

Set aside exactly 400 g of the cooked couscous (equivalent to 150 g dry weight) into an airtight container for tomorrow's lunch. Allow it to cool before sealing and refrigerating.

Slice the rested duck breast on a bias. Divide the remaining warm couscous between two plates and arrange the sliced duck on top.