Moroccan Duck with Couscous (Served with Mint Yogurt Dressing)

This recipe is an adaptation of Tyler's Ultimate's Brick Chicken with Apricot Couscous. Since I only had a whole duck at home the other day, and I've roasted duck for many times, I was confident that this dish would turn out good. And the result? My husband and me enjoyed it a lot!!!

I didn't use brick nor cast iron skillet as I don't have any. The trick for having really crisp skin is to really flatten your bird. How? I'd suggest you to have your butcher to split the bird and remove the bone for you. (I did it myself though, and it took me 45 mins @_@ ) Then you will have a really big bird "carpet" that you can easily slide and flatten onto you pan.

(serves 4)
Ingredients:
For Moroccan Duck:
2 tbsp ground cumin
2 tbsp ground coriander
2 tbsp cinnamon
1 tsp paprika
1 tsp cayenne
Salt and pepper to taste
1/4 cup olive oil
1 lemon, juiced
1 whole duck (Bone removed and flattened, gently prick the skin all over using a fork to help render the fat when cooking)
2 tbsp extra virgin olive oil

For Couscous:
2 tsp extra virgin olive oil
1 small red onion, diced
1/4 cup pinenut, lightly toasted
1 cup couscous
1 1/2 cup chicken broth, warm
1/2 tsp lemon zest
2 green onion, chopped
1/4 cup fresh mint leave, chopped
1/2 cup fresh parsley, chopped
Salt and pepper to taste

For Mint Yogurt Dressing:
1 1/2 cup plain yogurt
1/2 bunch parsley, chopped
1/2 bunch fresh mint leave, chopped
2 green onion, chopped
2 tbsp honey
1 lemon, juiced
1/3 cup olive oil
Salt and pepper to taste

Directions:
Mix all duck ingredients (except the whole duck and extra virgin olive oil) to make a paste. Rub the blended spice all over the duck. Marinate overnight.

Preheat oven to 375F.

Heat a large heavy oven-proof pan over medium-high heat. When hot, add extra virgin olive oil, and place the duck skin side down in the pan. Reduce the heat to medium and cook for 10-15 mins until duck is golden brown and has a nice crust. Pull away half of the fat from the pan. Finish cooking in the oven for another 30-mins.

When duck is cooking, prepare mint yogurt dressing. Combine all dressing ingredients in a blender. Blend until mixture is fully incorporated and has a smooth consistency.

Around 5 mins before the duck is done, prepare couscous.

In a saucepan, sautee red onion gently in olive oil over low heat until slightly fragrant.

Mix red onion with couscous. Add in warm chicken broth. Stir with a fork to combine. Add lemon zest and cover with plastic wrap. Let sit for 10 mins, then uncover and add pinenut, green onion, mint and parsley. Fluff again with a fork. Season to taste.