Seared Duck over Israeli Couscous

This recipe was featured in my newsletter dated August 9, 2007.

Seared Duck over Israeli Couscous
with Balsamic Reduction & Seasonal Veggies

by Chip Desormeaux

2 tsp. fennel seeds
3 garlic cloves, shredded
1 tsp. crushed dried rosemary
¼ c. EVOO
2 boneless duck breast halves (about 1#)
½ c. coarsely chopped shallots
½ c. dry vermouth
1½ c. balsamic vinegar
1½ c. Israeli couscous
4+2 c. chicken stock
½ head savoy cabbage, shredded
2-3 varieties of seasonal veggies*

Click to view larger image.

For the duck:
Preheat oven to 400°.

Grind the fennel seeds in a coffee grinder and transfer to a small bowl. (Alternatively, you can just purchase ground fennel and use half the measurement.) Add the shredded garlic, rosemary and olive oil. Whisk together.

Place duck breasts on work surface, skin-side-up. Make periodic incisions in the skin, being careful not to cut the flesh. Sprinkle both sides with salt and pepper. Coat thoroughly with the fennel mixture, cover and refrigerate at least two hours, up to half a day.

Heat a heavy skillet over medium-high heat (no oil necessary). Remove any pieces of garlic from the skin and add duck breasts to the skillet, skin-side-down. Fry until the fat begins to render out and the skin becomes a rich reddish-brown, about 2-3 minutes. Then fry the other side. Remove pan from the heat and remove all but about 2-3 tbs. fat from skillet and reserve. (See note about duck fat below.)

Transfer duck to oven on a small, shallow pan lined with foil. Roast duck skin-side-up to desired doneness, about 15 minutes for medium. Remove pan from the oven and pour off all the fat and drippings into a cup. Cover the duck with a tent of foil to keep it warm.

Once a clear layer of fat forms in the cup, skim it off and save. The remaining drippings will be added to the balsamic glaze for flavor.

Between preparations of the duck do the following:

For the balsamic glaze:
In the same skillet, sauté the shallots with a little more duck fat and deglaze the pan with the vermouth. Add the reserved pan drippings, balsamic vinegar and reduce the liquid on medium heat until the sauce coats the back of a spoon, about 20-30 minutes. Strain the balsamic glaze to remove the onions and keep the glaze warm.

For the couscous & cabbage:
Prepare the cabbage by sautéing in the skillet with the reserved fat until very limp.

At the same time, prepare the couscous by boiling in the 4 c. chicken stock for about 5-6 minutes or according to package directions. Drain off the remaining stock and combine the cabbage with the couscous.

For the veggies:
(*Use seasonal veggies, such as baby pattypan squash, Brussels sprouts, haricots verts, or even butternut squash.) Cook the vegetables in chicken stock just until tender. Hold in the oven with the duck until ready to serve.

To serve:
Make a small pile on each of 4-6 warmed plates with about ½ cup couscous mixture. Slice the duck in ¼" thick pieces. Fan the duck over one side of the couscous. Arrange the vegetables over the other side of the couscous.

The balsamic glaze can be drizzled all around at the end or you can water it down just a bit to the consistency of a broth; then pour a few tablespoons on each plate to form a little puddle in the center first and arranging the food in it.

Serves four to six.

Note: Duck fat is a great thing to have around the kitchen. It adds wonderful flavor to roasted potatoes. It can be added in place of butter in biscuits and pie cruts. It can also be substituted in whole, or in part, for the olive oil used in pizza dough. It's also great for sautéing aromatics for risotto. Some people use it in place of butter on their popcorn! But don't bother saving the fat rendered by sautéing duck breast. It becomes dark and the "burnt" flavor will show through in lighter dishes. The purest way to render duck fat is by boiling a whole duck. And the fat rendered while broiling is also good to save.

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Seared Duck over Israeli Couscous Recipe