Name: Duck fillets with almond and pistachio sauce, turmeric couscous, and rose petals (Solomillo de pato con majado de almendras, pistachos, pétalos de rosa y cuscús de raíz de curcuma)
Yield: Serves 4
Cuisine: Spanish
Ingredients: Mint leaves; 4 boneless, skinless duck breasts, sliced into 12 pieces; Scant ½ cup (100 ml) duck stock, or any meat stock; 2 tablespoons olive oil; ¼ cup (1 oz/30 g) toasted almonds; Pinch of salt; ¼ cup (1 oz/30 g) shelled salted pistachios; Salt and white pepper; 1¾ cups (10½ oz/300 g) couscous; 1⅔ cups (400 ml) hot water; 2 cloves garlic, peeled and finely sliced; 1 large pat of butter; Edible rose petals (optional); 2 tablespoons clear honey; Fresh turmeric root; 1 tablespoon rosewater; Extra virgin olive oil

Duck fillets with almond and pistachio sauce, turmeric couscous, and rose petals

Solomillo de pato con majado de almendras, pistachos, pétalos de rosa y cuscús de raíz de curcuma

Ingredients

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