Name: Duck couscous (Couscous con pato)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 2 tablespoons toasted pumpkin or sunflower seeds; 2 teaspoons soy sauce, or more to taste; 1½ cups (6½ oz/180 g) chopped vegetables (carrots, zucchini, celery); ½ teaspoon salt; 3½ tablespoons vegetable stock; 1 onion, peeled and thinly sliced; 1 teabag Mil Flores tea; 1 cup (250 ml) boiling water; 1 cup (6 oz/175 g) couscous; 2 tablespoons extra virgin olive oil, plus more for frying; 2 confit duck thighs; 1 teaspoon salt; 1 tablespoon molasses

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

This is a star dish at Casa Mazal and, yet again, assembles an incredible variety of flavors. It shouldn’t be difficult to source the prepared duck confit. Nicolas suggests adjusting the quantities of molasses and soy sauce according to taste. The mil flores tea used to subtly flavor the couscous is a typical andaluz product, an intense mixture of black tea leaves with sunflower, rose, cornflower, and safflower. The nearest aromatic a