Spiced Balsamic Duck With Plums And Couscous

• 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

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.

reduction, balsamic vinegar, brown sugar, anise, garlic, hot red chile, duck breasts, salt, oil, couscous, couscous, chicken stock, butter

Taken from www.food.com/recipe/spiced-balsamic-duck-with-plums-and-couscous-286119 (may not work)