Spiced Balsamic Duck With Plums and Couscous

Total Time
10 mins
20 mins

Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992

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  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.