Duck Legs:

Thaw the duck legs and take them out of the bag. Pat them dry with paper towels and season with salt and pepper. Fry the duck legs in duck fat or butter and oil in a hot pan until they have a good crust and crispy skin.

 

Couscous:

Rinse the couscous in a sieve and place it in a bowl. Add oil and boiling chicken stock and stir. Let the mixture sit for about 10 minutes. What I did was run a fork through the mixture every other minute to prevent the couscous from sticking together. While the couscous is soaking, you can prepare the bell pepper. Place the couscous in the refrigerator.  

Filling:

Place the bell pepper on a pan and burn it with a blow torch until the skin is completely black. This could also be done with the pan, but it just takes too long when you’re as impatient as I am. Remove the skin and dice the bell pepper. After about 10 minutes in the refrigerator, mix the couscous and bell pepper together with chopped parsley and crumbled feta cheese. Serve the crispy duck legs with the couscous salad.