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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
balsamic vinegar	1	cup		224.4	43.4265	1.2495	0.0
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
star anise	2			-	-	-	-
garlic clove	1		smashed	-	-	-	-
red chile	1	hot		-	-	-	-
duck breast	4			-	-	-	-
salt pepper				-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
plum	8		canned	607.2	150.744	9.24	3.696
couscous	1	cup		650.48	133.9539	22.0748	1.1072
chicken stock	1 1/2	cups	boiling	129.6	12.708	9.072000000000001	4.32
butter	2	tablespoons		171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.