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1
De-bone the duck and cut it into 4 pieces, reserving the bones for later use.
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2
In a large bowl, combine the five-spice blackening powder, sugar, and tea.
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3
Place the duck pieces in the bowl, and let the meat marinate for 1 hour.
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4
Heat a grill pan or large skillet over medium-high heat.
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5
Add enough oil to coat the surface of the pan, and let the oil heat.
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6
Season the duck pieces with salt, if desired.
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7
Carefully add the duck pieces to the pan and reduce the heat to medium.
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8
Grill until cooked to desired degree of doneness, turning each piece with tongs halfway through cooking.
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9
Serve with Citrus Sauce, Couscous, baby spinach and mango slices, if desired.
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10
A viewer, who may not be a professional cook, provided this recipe.
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11
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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12
1 lime, juiced
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13
1 lemon, juiced
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14
1 orange, zested and juiced
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15
1 tablespoon sugar
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16
2 teaspoons Dijon mustard
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17
2 eggs*
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18
1 1/2 cups vegetable oil
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19
Salt and freshly ground pepper
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20
Combine the citrus juices and zest, sugar, mustard, and eggs, and whisk well.
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21
Slowly drizzle in the oil, whisking constantly until the mixture becomes thick.
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22
Season, to taste, with salt and pepper.
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23
Drizzle sauce over duck.
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24
1/4 pound trail mix
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25
1 pound plain couscous
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26
1 cup chicken stock
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27
1 cup duck stock, recipe follows
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28
Toast the trail mix in a dry medium skillet over medium-low heat until fragrant and golden brown, about 3 to 5 minutes.
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29
Add the dry couscous to the skillet and continue to toast the mixture for an additional 2 to 3 minutes, stirring with a wooden spoon.
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30
Remove pan from heat.
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31
In a large saucepot, combine the chicken stock and the duck stock and bring to a boil over medium-high heat.
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32
Add the toasted trail mix and couscous mixture to the pot.
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33
Stir until incorporated and then cover the pot with a lid.
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34
Lower the heat to medium-low and allow the couscous to simmer until it absorbs the liquid.
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35
Fluff couscous with a fork and serve.
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36
Bones of 1 whole duck
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37
Salt and freshly ground pepper
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38
Place the duck bones in a large pot and add enough water to cover bones.
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39
Bring to a boil over medium-high heat and then reduce the heat to a simmer, stirring occasionally.
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40
Let simmer for 2 hours.
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41
Season, to taste, with salt and pepper.
