Spiced Balsamic Duck with Plums and Couscous
Elevate your dinner table with this Spiced Balsamic Duck with Plums and Couscous, a luxurious yet approachable recipe that’s bursting with bold flavors and elegant presentation. Perfectly seared, golden-crisp duck breasts are infused with warm spices like cinnamon and allspice, then glazed with a rich balsamic-honey reduction. The dish is complemented by oven-roasted plums, lightly caramelized and fragrant with fresh thyme, offering a sweet-tart contrast. A bed of fluffy couscous, enriched with butter and parsley, provides a hearty, aromatic base to soak up the luscious glaze. This impressive yet easy meal is ready in just 40 minutes, making it ideal for date nights or special occasions. Indulge in the perfect blend of savory, sweet, and spiced in every bite!
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Recipe Information
Ingredients
- 2 pieces duck breasts (skin-on)
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground allspice
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 4 pieces plums, halved and pitted
- 4 sprigs fresh thyme
- 1 cup couscous
- 1.25 cups chicken or vegetable stock
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
Season the duck breasts on both sides with kosher salt, black pepper, ground cinnamon, and ground allspice.
Heat a large oven-safe skillet over medium heat. Place the duck breasts skin-side down in the dry skillet, rendering out the fat and cooking for 6-8 minutes until the skin is golden and crispy. Flip the duck and cook for 2 more minutes on the flesh side.
Remove the duck breasts from the skillet and set aside temporarily. Drain excess fat from the skillet, but leave a thin layer for cooking.
Add balsamic vinegar and honey to the skillet, stirring to create a glaze. Return the duck breasts to the skillet, spooning the glaze over them.
Transfer the skillet to the preheated oven and roast for 8-10 minutes, or until the duck reaches your desired level of doneness (135°F for medium-rare). Remove the duck from the oven and rest for 5 minutes.
Meanwhile, place the halved plums on a baking sheet, drizzle with olive oil, and season with a pinch of salt. Lay thyme sprigs on top and roast in the oven for 10-12 minutes until tender and caramelized.
Prepare the couscous by bringing the chicken or vegetable stock to a boil in a medium saucepan. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes before fluffing with a fork.
Stir in butter and chopped parsley into the couscous, mixing until combined.
To plate, slice the duck breasts thinly and arrange on plates alongside the roasted plums. Serve with a generous helping of couscous, and drizzle any remaining balsamic glaze over the duck. Garnish with extra thyme if desired.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 26.5 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 35.1 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
