FIVE-SPICE GRILLED DUCK WITH CITRUS SAUCE AND COUSCOUS

Five-Spice Grilled Duck with Citrus Sauce and Couscous image

Provided by Food Network

Time 4h2m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 whole duck
1 tablespoon five-spice blackening powder
2 tablespoons sugar
1 cup lemongrass tea, strained and cooled
Vegetable oil, for grilling
Salt, for seasoning
Citrus sauce, recipe follows
Couscous, recipe follows
baby spinach
and mango slices
1 lime, juiced
1 lemon, juiced
1 orange, zested and juiced
1 tablespoon sugar
2 teaspoons Dijon mustard
2 eggs
1 1/2 cups vegetable oil
Salt and freshly ground pepper
1/4 pound trail mix
1 pound plain couscous
1 cup chicken stock
1 cup duck stock, recipe follows
Bones of 1 whole duck
Salt and freshly ground pepper

Steps:

De-bone the duck and cut it into 4 pieces, reserving the bones for later use. In a large bowl, combine the five-spice blackening powder, sugar, and tea. Place the duck pieces in the bowl, and let the meat marinate for 1 hour. Heat a grill pan or large skillet over medium-high heat. Add enough oil to coat the surface of the pan, and let the oil heat. Season the duck pieces with salt, if desired. Carefully add the duck pieces to the pan and reduce the heat to medium. Grill until cooked to desired degree of doneness, turning each piece with tongs halfway through cooking. Serve with Citrus Sauce, Couscous, baby spinach and mango slices, if desired.
Combine the citrus juices and zest, sugar, mustard, and eggs, and whisk well. Slowly drizzle in the oil, whisking constantly until the mixture becomes thick. Season, to taste, with salt and pepper. Drizzle sauce over duck.
Toast the trail mix in a dry medium skillet over medium-low heat until fragrant and golden brown, about 3 to 5 minutes. 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. Remove pan from heat. In a large saucepot, combine the chicken stock and the duck stock and bring to a boil over medium-high heat. Add the toasted trail mix and couscous mixture to the pot. Stir until incorporated and then cover the pot with a lid. Lower the heat to medium-low and allow the couscous to simmer until it absorbs the liquid. Fluff couscous with a fork and serve.
Place the duck bones in a large pot and add enough water to cover bones. Bring to a boil over medium-high heat and then reduce the heat to a simmer, stirring occasionally. Let simmer for 2 hours. Season, to taste, with salt and pepper.