Spiced Balsamic Duck With Plums and Couscous

Total Time
Prep 10 mins
Cook 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

Ingredients Nutrition


  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.
Most Helpful

This recipe is easy to make and requires little prep. We halved the recipe to suit two duck breasts with no difficulty and served over Israeli couscous from Trader Joe's. While we liked the recipe, we were a little less fond of the balsamic/plum combination than the other reviewer. We served with sauteed broccoli rabe as an additional side. Thanks for an easy weeknight meal.

Dr. Jenny January 19, 2010

This is absolutely gorgeous!!! We loved this the combination of the balsamic with the plums is a wonderful combination. I knew when I read the ingredients this would be a recipe I would enjoy, but I never thought it would turn out as well as it did. I will be making this one often it is really easy to make too and took no time at all. I loved it served with the couscous.. A real winner thanks for posting.

The Flying Chef October 29, 2008