Balsamic-Infused Duck Breast with Glazed Plums and Fluffy Couscous
Experience an exquisite blend of flavors with this Balsamic-Infused Duck Breast, perfectly paired with succulent glazed plums and airy couscous. Ideal for gatherings or a romantic dinner, the dish offers a wonderful balance of sweet and savory notes, enhanced by aromatic spices. The duck breasts are seared to crispy perfection, while the plums add a delightful tartness, harmonizing beautifully with the rich balsamic reduction. Serve this sophisticated meal to impress your guests or indulge in a gourmet experience at home.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Balsamic vinegar
1 (cup)
Brown sugar
2 (tablespoons)
Star anise
2 (whole)
Garlic
1 (clove, lightly smashed)
Hot red chili
1 (split)
Duck breasts
4 (skin scored in diamonds)
Salt
to taste
Pepper
to taste
Oil
2 (tablespoons)
Canned plums
8
Couscous
1 (cup)
Chicken stock
1.5 (cups, boiling)
Butter
2 (tablespoons)
Instructions
1
Prepare the Spiced Balsamic Reduction by combining the balsamic vinegar, brown sugar, garlic, hot red chili, and star anise in a small saucepan. Stir over low heat for 4 minutes, allowing the sugar to dissolve completely.
2
Bring the mixture to a boil, reduce the heat to medium, and let it simmer for about 5 minutes, or until the sauce has reduced by one-third and thickens slightly. Remove the garlic, chili, and star anise, discarding them, and set the balsamic reduction aside.
3
Season the duck breasts liberally with salt and pepper. In a frying pan, heat the oil over medium-high heat. Place the duck breasts skin-side down and cook for 6 minutes or until the skin is crispy and golden brown.
4
Flip the duck breasts and continue to cook for an additional 4 minutes, or until done to your preferred doneness (medium-rare is recommended). Once cooked, remove the duck from the pan and let it rest for 5 minutes before slicing.
5
While the duck is resting, prepare the couscous. Pour the boiling chicken stock over the couscous in a bowl, cover with a lid, and let it sit for 5 minutes. After resting, fluff the couscous with a fork and stir in the butter until well combined.
6
Gently reheat the canned plums in the balsamic reduction until warmed through.
7
Slice the rested duck breasts and serve them on a bed of fluffy couscous with the glazed plums drizzled on top for a beautifully plated dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Balsamic-Infused Duck Breast?
The dish offers an exquisite balance of sweet and savory notes, combining rich balsamic reduction, tart plums, and aromatic spices.
How do I prepare the Spiced Balsamic Reduction?
Combine balsamic vinegar, brown sugar, garlic, red chili, and star anise in a saucepan; stir over low heat for 4 minutes, then simmer for 5 minutes until reduced by one-third.
Should I keep the aromatics in the sauce when serving?
No, you should remove and discard the garlic, chili, and star anise from the balsamic reduction after simmering.
How long should I cook the duck skin-side down?
Cook the duck breasts skin-side down for 6 minutes or until the skin is crispy and golden brown.
What is the recommended doneness for the duck breast?
Medium-rare is the recommended doneness for this recipe to ensure the best texture and flavor.
How long does the duck need to rest after cooking?
The duck should rest for 5 minutes before slicing to allow the juices to redistribute.
What is the process for making the fluffy couscous?
Pour boiling chicken stock over the couscous, cover for 5 minutes, then fluff with a fork and stir in butter.
How are the plums prepared for this recipe?
Canned plums are gently reheated in the balsamic reduction until they are warmed through.
How should the duck skin be prepped before cooking?
The duck skin should be scored in a diamond pattern and seasoned liberally with salt and pepper.
What spices are included in the balsamic reduction?
The reduction is flavored with star anise, a clove of lightly smashed garlic, and a split hot red chili.
How much balsamic vinegar is required?
The recipe requires 1 cup of balsamic vinegar for the reduction.
What type of sugar is used in the sauce?
2 tablespoons of brown sugar are used to help thicken and sweeten the balsamic reduction.
How many duck breasts does this recipe serve?
The recipe calls for 4 duck breasts, which typically serves four people.
What liquid is used to cook the couscous?
1.5 cups of boiling chicken stock are used to hydrate the couscous.
Is this dish suitable for a formal dinner?
Yes, it is described as a sophisticated meal ideal for gatherings or romantic dinners.
How many ingredients are in this recipe?
There are 13 total ingredients in this Balsamic-Infused Duck Breast recipe.
What is the final step in plating the dish?
Serve the sliced duck on a bed of couscous with the glazed plums and reduction drizzled on top.
Does the recipe use fresh or canned plums?
The recipe specifically uses 8 canned plums.
Can I use oil for frying the duck?
Yes, 2 tablespoons of oil are used to fry the duck breasts over medium-high heat.
What type of cuisine does this dish represent?
This dish is categorized under Australian cuisine according to the recipe tags.
Why is the garlic smashed before adding to the sauce?
Smashing the garlic lightly helps release its aromatic oils into the balsamic reduction during the cooking process.
How long should the couscous sit covered?
The couscous should sit covered with a lid for 5 minutes after adding the boiling stock.
Is the red chili used for heat or just flavor?
The split hot red chili provides both a hint of heat and aromatic depth to the balsamic sauce.
Should the duck be seasoned on both sides?
The instructions recommend seasoning the duck breasts liberally with salt and pepper before frying.
What tool is best for fluffing couscous?
A fork is recommended to fluff the couscous to ensure it remains airy and light.
How much butter is added to the couscous?
2 tablespoons of butter are stirred into the fluffed couscous for extra richness.
Can the balsamic reduction be made in advance?
Yes, the reduction can be prepared first and set aside while you cook the duck and couscous.
What heat level is used for the duck?
The duck breasts are cooked in a frying pan over medium-high heat.
Does the recipe include fiber information?
No, the nutritional data for fiber, calories, and fats is not provided in the current recipe record.
How many star anise are needed for the reduction?
The recipe requires 2 whole star anise for the spiced balsamic reduction.