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Couscous and shredded duck salad with citrus fruits

  • Preparation : 30 minutes
  • Cooking : 10 minutes
  • Portions : 4-6


  • 500 ml (2 cups) of medium couscous
  • 30 ml (2 tbsp) of mixed dehydrated vegetables (optional)
  • Salt and pepper to taste
  • 2 packages of 200 g of Brome Lake Ducks shredded confit meat
  • 2 Navel oranges, cut into supremes
  • ½ to 1 can 284 ml green olives stuffed with anchovies
  • Roasted almonds to taste
  • 250 to 375 ml (1 to 1 ½ cups) mushrooms of your choice, cleaned and cut into bite-sized pieces
  • 2 to 3 sliced green onions
  • 45 ml (3 tbsp) of chopped fresh parsley
  • Juice of 1 lemon
  • Olive oil to taste
  • 2 to 3 lemons cut in 2 and grilled on the BBQ


  1. Pour the couscous into a salad bowl. Add the dehydrated vegetable mixture, then season with salt and pepper to taste. Mix and reserve.

  2. Boil water in a medium saucepan. When the water is bubbling slightly, pour just enough over the couscous to cover it. Cover and set aside for 10 minutes.

  3. Put the pan back on the heat and add the bags of shredded duck. Cook 8 minutes uncovered.

  4. Remove the bags from the water and open them with scissors, then empty the meat into a medium bowl lined with paper towels. Stir the duck meat a little and cover with a paper towel. Press down on the flesh to absorb some of the excess fat. Remove the paper towels from the bowl.

  5. Add the rest of the ingredients to the couscous, generously moisten with olive oil.

  6. Add salt and pepper to taste. Mix gently.

  7. Add the shredded duck, then mix gently. Serve immediately and accompany with half lemons grilled on the BBQ.

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