Duck breast rolls with crispy croutons

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1.

Chop the almonds and roast them without fat.Remove. Chop the figs very finely. Mix with the almonds, cinnamon, chilli flakes and 1 teaspoon oil

2.

Wash the fillets, pat dry. Cut the skin off the meat with a knife, set aside. Cut the fillets lengthways so that a meat platter is created for each. Season with salt. Spread the fig mix on top and leave a 1 cm wide border all around. Roll up the fillets from the long side, tie with kitchen twine

3.

Preheat the oven (electric oven: 80 ° C / convection and gas not suitable). Heat 1 tablespoon of oil in a small roasting pan. Fry the rolls in it for 4–5 minutes. Cook in the oven for 1–1 1⁄4 hours

4.

In the meantime, clean or peel the vegetables, wash and dice finely. Boil 350 ml of water with the stock. Add the couscous and vegetables, bring to the boil and simmer for 1 minute. Switch off the hotplate. Cover the couscous and let it soak for about 10 minutes. Then stir in butter. Season with salt and pepper.

5.

Cut the duck skin into strips. Fry in a hot pan without fat over medium heat for about 5 minutes until crispy. Drain on kitchen paper. Cut the rolls into slices. Serve everything