05
Aug
Roast duck, cherry & couscous salad
Reading time - 1 mins
Beta Alanine is the rate limiting amino acid that is solely responsible for the increase of the intramuscular dipeptide Carnosine, which is responsible for improving the efficiency of removal of toxic Hydrogen ions that accumulate during exercise as a result of lactic acid.
By increasing intramuscular Carnosine, Beta Alanine improves the bodies ability to work at a higher intensity than normal without causing complete glycolytic fatigue.
Take 4g of Beta Alanine daily for a minimum of 2 weeks prior to an event, preferably with a food source to enhance bioavailability.
Beta-Alanine supplementation has been shown to increase the individuals lactic threshold, essentially providing them with the platform to work harder for longer.
00:10
To Prep
00:20
To Cook
15
Ingredients
Hard
Difficulty
Luv-a-Duck ready roasted traditional duck breasts 420g
Pearl couscous 125g
Whole-wheat couscous 100g
Boiling water 125ml
Extra virgin olive oil 1 1/2 tablesppons
morello pitted cherries 160g
Oranges, segmented 2
fresh mint leaves, 
chopped 1 Cup
Continental parsley leaves, chopped 1 Cup
Pistachio kernels, toasted, chopped 40g
Green shallots, thinly sliced 3
Fresh orange juice 1 Tablespoon
Lemon juice 1 Tablespoon
White balsamic vinegar 3 Teaspoons
Dijon mustard 1/2 Teaspoons
STEP 1
Preheat oven to 180ÂşC/160ÂşC fan forced. Place duck breasts on a lined tray. Roast for 10-12 minutes or until heated through. Rest for 5 minutes. Thinly slice.
STEP 2
Cook pearl couscous in a saucepan of boiling salted water for 8 minutes or until just tender. Drain. Refresh under cold running water.
STEP 3
Place couscous in a heatproof bowl. Pour over boiling water and 1 teaspoon oil. Cover. Stand for 5 minutes. Fluff with a fork to separate grains.
STEP 4
Place couscous in a heatproof bowl. Pour over boiling water and 1 teaspoon oil. Cover. Stand for 5 minutes. Fluff with a fork to separate grains.
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