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This is a wonderful duck recipe I love the sauce and I think it is perfect served over the couscous. The recipe sounds big and like a lot of work but it a very easy recipe to make with wonderful end results. A definite company worthy dish that will be enjoyed by all, well if you love dick that is. This is zaar recipe no one has reviewed this yet so there are no other photos and I have listed the recipe as it was listed as for once I did not play with it or add anything else to it. I will still however list the link to this so if you do want to view the original please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
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
Method
Spiced Balsamic Vinegar
1. Combine vinegar, sugar, garlic, chilli and star anise in a small saucepan stir over low heat for 4 minutes or until sugar has dissolved.
2. 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
1. Season the duck breasts well with salt and pepper.
2. Heat the oil in a frying pan over medium high heat and place the duck breasts in skin-side down. Cook 6-10 minutes until crispy, then turn over and cook a further 4-8 or until done to your liking (depending on thickness).
It’s normal to serve duck breast cooked medium to rare. Rest for 5 minutes before serving
3. 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.
4. Place the plums in the reduction and reheat gently.
5. Slice duck breasts and serve them and the plums over couscous.
All photos taken by me unless otherwise stated.
This is a great marinade for duck I absolutely loved all the flavours combined and it infuses with the duck so well. I boiled the left over marinade added a little extra hoisin sauce and served as a dipping sauce on the side which was gorgeous. I just served over stir-fried vegetables which for us trying to lighten up on carbs was perfect but it would also pair well with egg fried rice. If you want read more reviews on this recipe please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 Large duck breasts
100ml Light soy sauce
100 ml Hoisin sauce (I use Blue Dragon brand.)
50ml Oyster sauce
50ml Honey
50ml Rice wine vinegar
3 Teaspoons five-spice powder
Note: As stated above I boiled the left over marinade, added a little extra hoisin sauce and served as a dipping sauce on the side it was gorgeous.
Method
1. Combine all the marinade ingredients in a bowl, trim the duck breasts and add to the bowl. Marinate over night.
2. Sear the duck breasts in a hot non-stick pan over high heat (taking care not to burn the marinade).
3. Place the duck breasts in a baking dish and roast in a pre-heated oven at 205c or until medium rare (about 8 minutes).
4. Allow the duck to stand 5 minutes before slicing and serving.
I served mine over stir fried vegetables
All photos taken by me unless otherwise stated.
