4 duck breasts, ½ lb each
¼ teaspoon ginger powder
½ teaspoon paprika powder
1 tablespoon butter
½ cup red wine
½ cup chicken stock
4 tablespoons minced herbs, (parsley, oregano, chives, basil)
6 oz. Old Amsterdam cheese
2 tablespoons ground almond
2 teaspoons mustard, medium hot
1 tablespoon brandy
2 cups precooked couscous
2 peppers, red and green
2 red onions
2 small zucchinis
3 tablespoons sunflower oil
1 cup vegetable stock
1/3 cup (2 oz.) soaked raisins
¼ teaspoon curry powder
6 oz. roasted almond shavings
2 tablespoons minced mixed herbs
1 tablespoon walnut oil
Freshly ground black pepper
Rinse the duck breasts in cold water and wipe dry.
Remove skin, cut the meat in coarse pieces, then fry on high heat for a few minutes.
Take the meat out, coat in spices and return to pan to fry for 3 more minutes in remaining fat, turning it several times. Then place the fried pieces in a buttered casserole.
Add the red wine and stock to the fond, and pour it over the pieces of duck breast.
Mix the egg yolks with the herbs, the finely grated Old Amsterdam, and ground almond and mustard. Carefully fold in the stiffly beaten egg whites, and add salt and pepper to taste.
Coat duck breast with this mixture and put the casserole in the oven, preheated to 350° F. Cook for about 15 minutes.
Turn the oven off but leave meat in the oven for another 10 minutes. Bring the food to a boil in a pan, season with brandy and spices and let it boil down, if you wish.
Pour 1 2/3 cup boiling water over the couscous and let it soak until all water is absorbed.
Heat the sunflower oil in a pan and fry the rinsed and chopped vegetables. Add stock, and stir in the couscous and raisins. Heat well and season with salt, pepper and curry.
Just before serving mix in almond shavings and herbs, and add the walnut oil as a finishing touch.
Serve vegetables together with sliced duck breast and sauce.