Jamie Oliver Air Fryer Duck & couscous Salad

This vibrant and aromatic Jamie Oliver Air Fryer Duck & couscous Salad is made with succulent duck breast fillets, wholewheat couscous, dried cranberries, fresh orange, and cooling mint yoghurt. It’s a satisfying dish bursting with bold Middle Eastern spices and sweet citrus notes. The recipe takes just 22 minutes from start to finish and serves 2 people. Serve it warm for a hearty weeknight dinner or a refreshing summer lunch.

Jamie Oliver Air Fryer Duck & couscous Salad Ingredients

• 150g wholewheat couscous
• 1 large carrot (150g)
• 2 tbsp dried cranberries
• 1 large orange
• 2 x 150g duck breast fillets, skin on
• 2 tsp ras el hanout
• 1 red onion
• 1 clove of garlic
• 3 tbsp Greek yoghurt
• 4 sprigs of mint
• 1 tbsp shelled unsalted pistachio nuts

How To Make Jamie Oliver Air Fryer Duck & couscous Salad

1. Prep the couscous: Place the couscous in a large bowl, grate in the carrot, and finely chop and add the cranberries. Grate in the orange zest and squeeze in the juice. Add 1 tbsp red wine vinegar, 2 tbsp extra virgin olive oil, and just enough boiling water to cover. Stir, cover, and let it rehydrate.
2. Season the duck: Pat the duck dry and score the skin. Rub with olive oil, sea salt, pepper, and ras el hanout. Slice the onion into ½cm rounds.
3. Air-fry the duck: Use ramekins or cookie cutters to raise the air-fryer shelf. Arrange onion rounds on top, place duck skin-side up, and cook at 200ºC for 10 minutes. Let the duck rest for 5 minutes while onions stay warm in the drawer.
4. Make the yoghurt dressing: Grate the garlic into the yoghurt. Chop the mint, stir half into the yoghurt with olive oil, and season to taste.
5. Assemble and serve: Mix the rest of the mint into the couscous, season, and divide between plates. Add yoghurt, onions, and sliced duck, then top with chopped pistachios.

Recipe Tips

• Use fresh orange juice: It balances the rich duck with bright citrus flavor.
• Don’t skip resting the duck: This keeps it juicy and lets flavors settle.
• Get crispy skin: Raising the duck on onions ensures the skin crisps beautifully.
• Swap pistachios if needed: Toasted almonds or cashews work just as well.
• For a dairy-free option: Replace yoghurt with a plant-based alternative.

What Goes Well With Duck & couscous Salad

This duck & couscous salad pairs well with a glass of chilled rosé, a citrusy white wine like Sauvignon Blanc, or a side of roasted carrots or beetroot for an extra touch of sweetness and color. For dessert, go with poached pears or a fruity sorbet.

How To Store Duck & couscous Salad

Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat: Gently warm duck slices and onions in the air fryer or a skillet.
Do not freeze: Couscous and yoghurt don’t freeze well and may lose texture.

Duck & couscous Salad Nutrition Facts

• Calories: 879 kcal
• Total Fat: 36g
• Saturated Fat: 8g
• Carbohydrates: 85.5g
• Sugar: 26.4g
• Protein: 54.5g
• Sodium: 2g
• Fibre: 13.1g

FAQs

Jamie Oliver Air Fryer Duck & couscous Salad

Course: DinnerCuisine: Middle EasternDifficulty: Easy

Servings

2

servings

Prep time

12

minutes

Cooking time

10

minutes

Calories

879

kcal

A vibrant, spice-rubbed duck salad paired with citrusy couscous, cooling mint yoghurt, and a scatter of pistachios.

Ingredients

• 150g wholewheat couscous

• 1 large carrot (150g)

• 2 tbsp dried cranberries

• 1 large orange

• 2 x 150g duck breast fillets, skin on

• 2 tsp ras el hanout

• 1 red onion

• 1 clove garlic

• 3 tbsp Greek yoghurt

• 4 sprigs mint

• 1 tbsp shelled unsalted pistachio nuts

• 1 tbsp red wine vinegar

• Extra virgin olive oil

• Sea salt and black pepper

Directions

• Grate carrot and orange zest into couscous; add cranberries, vinegar, oil, juice, boiling water—cover and set aside.
• Score duck skin, season with ras el hanout, salt, and pepper; slice onion.
• Raise air-fryer shelf with ramekins, layer onion, place duck on top; cook 10 min at 200ºC. Rest duck 5 min.
• Grate garlic into yoghurt, mix with half the chopped mint and olive oil; season.
• Stir remaining mint into couscous; plate with yoghurt, onions, and sliced duck.
• Top with chopped pistachios and serve warm.

Notes

• Letting couscous steam fully ensures fluffy grains.
• Scoring duck skin helps render fat and crisp up nicely.
• Resting duck is key for juicy slices.
• Swap pistachios with toasted almonds if needed.