Spiced Balsamic Duck With Plums and Couscous

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

Directions

1. 1

   Spiced Balsamic Vinegar:

2. 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. 3

   Duck:

4. 4

   Season the duck breasts well with salt and pepper.

5. 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. 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. 7

   Place the plums in the reduction and reheat gently.

8. 8

   Slice duck breasts and serve them and the plums over couscous.