Pan fried duck breast with orange sauce and warm spinach & cous cous salad dressed with lemon, chilli and cider vinegar dressing
I was rather please with it, and it certainly went down well with T, since he managed to demolish it fairly swiftly.
The duck was very simply pan fried with the tiniest amount of coarse ground pepper on each side, the orange sauce was roughly 100ml of orange juice, reduced down with a knob of dash of soy sauce, brandy and half a teaspoon of sugar and my personal triumph of the dish- my cous cous salad...
The cous cous was made up very simply- 100g of cous cous with 300ml of vegetable stock and a dash of lemon juice. Stirred through with a generous handful of shredded spinach, 1 small red onion finely diced and the whole lot dressed with:
juice of 1 lemon
dash of cider vinegar
small shake of chilli flakes
dash of sesame oil
Not a hugely complex dinner, but it looked pretty good on the plate, and it was pretty damned tasty, even if the chef should say so herself.