Spiced Balsamic Duck With Plums and Couscous |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Made for Good Things Are Cooking Here!! Ingredients:
1 cup balsamic vinegar |
2 tablespoons brown sugar |
2 star anise |
1 garlic clove, lightly smashed |
1 hot red chile, split |
4 duck breasts, skin scored in diamonds |
salt and pepper |
2 tablespoons oil |
8 plums, canned |
1 cup couscous |
1 1/2 cups chicken stock, boiling |
2 tablespoons butter |
Directions:
1. Spiced Balsamic Vinegar:
2. Combine vinegar, sugar, garlic, chilli and star anise in a small saucepan stir over low heat for 4 minutes or until sugar has dissolved. Bring to a boil. Reduce heat to medium. Simmer for 5 minutes or until reduced by one-third and slightly thickened. Remove the flavourings and discard. Set aside.
3. Duck:
4. Season the duck breasts well with salt and pepper.
5. Heat the oil in a frying pan over medium high heat and place the duck breasts in skin-side down. Cook 6 minutes until crispy, then turn over and cook a further 4 or until done to your liking. It's normal to serve duck breast cooked medium to rare. Rest for 5 minutes before serving
6. While the duck is resting, pour the boiling stock over the couscous and set aside covered for 5 minutes. Stir the butter through with a fork fluffing up well.
7. Place the plums in the reduction and reheat gently.
8. Slice duck breasts and serve them and the plums over couscous.
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