Recipe by Aus/NZ Hosts
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
Top Review by Dr. Jenny
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.
Spiced Balsamic Reduction
- 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 See How It's Made
- 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.
- 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.