Spiced Balsamic Duck With Plums And Couscous - cooking recipe

Ingredients

Spiced Balsamic Reduction
1 cup balsamic vinegar
2 tablespoons brown sugar
2 star anise
1 garlic clove, lightly smashed
1 hot red chile, split
Duck
4 duck breasts, skin scored in diamonds
salt and pepper
2 tablespoons oil
8 plums, canned
Couscous
1 cup couscous
1 1/2 cups chicken stock, boiling
2 tablespoons butter

Preparation

Spiced Balsamic Vinegar:
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.
Duck:
Season the duck breasts well with salt and pepper.
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
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.
Place the plums in the reduction and reheat gently.
Slice duck breasts and serve them and the plums over couscous.