Title: Duck Couscous
Categories: Poultry Main
Yield: 4 Servings

2		Duck breasts
1	tb	Soy sauce
1	ts	Sesame oil
1/2	ts	Five spice
FOR THE SAUCE
100	g	Abalone mushrooms
100	g	Shitake mushrooms
100	g	Field mushrooms
1	tb	Oil
150	ml	Sherry
150	ml	Chicken or veal stock; thickened with a little cornflour
FOR THE COUSCOUS
500	ml	Water
125	g	Instant couscous
1	ts	Oil
40	g	Unsalted butter

Make several cuts diagonally across the skin of the duck breasts, taking care not to cut right through. Mix up the other ingredients and rub well into the skin of the duck. Allow to stand for at least 10 minutes or leave overnight. Drain the liquid and reserve the marinade for the sauce - see note.

Sear the breasts in a hot non-stick pan over medium heat for 2-3 minutes each side. Place on a rack on a baking tray and cook in a hot oven, at least 220~C, for approximately 8 minutes for rare, longer for medium. Much of the fat will drain off during this process. Remove from the oven and allow to settle in a warm place.

TO MAKE THE SAUCE: Quickly pan fry the mushrooms in the oil until just cooked. Do not let them stew. Remove from the pan and keep in a warm place. deglaze the pan with sherry and allow to reduce a little before adding the thickened stock. Cook over a medium heat for a few minutes to further reduce.

Note: the leftover marinade from the duck may be added to this sauce while it is reducing.

TO MAKE THE COUSCOUS: Boil the water. Add the oil. While stirring, sprinkle in the couscous. Cover, reduce heat and allow to simmer for a few minutes. Add the butter and fluff up with a fork.

Slice the duck breasts. Put the couscous on a warm dish, stir the mushrooms through the sauce, and add to the couscous, then top with duck pices and serve.

Ian Parmenter, "Consuming Passions" in association with Australian Broadcasting Corporation. Typed, but not tested, by Greg Mayman, March 1998 From: Greg Mayman Date: 19 Mar 98

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