Duck breast with Sardinian couscous and corn. Picture / Carolyn Robertson
Serves 6
2 Tbs olive oil
2 cloves garlic, crushed
1 1/2 cups Fregola (Sardinian couscous available from Sabato)
2 1/2 cups chicken stock
1 1/2 cups fresh sweet corn kernels
3 Tbs each chopped fresh mint and parsley
sea salt and freshly ground black pepper
6 duck breasts, skin scored with a 3mm deep diamond pattern
1/3
cup sun-dried tomato pesto
1 red pepper, very finely sliced
1. Heat a large saucepan, add olive oil and garlic and cook for 30 seconds. Stir in fregola and cook for 1 minute. Add stock and bring to the boil then simmer for 12 minutes, stirring regularly until fregola is tender and liquid has been absorbed.
2. Add corn and herbs, cook for 1 minute more. Season with salt and pepper to taste.
3. At the same time, heat a heavy-based frying pan. Season duck breasts with salt and pepper and place skin-side down in the pan. Cook over a medium heat for 8-10 minutes until the skin is golden brown and crisp - pouring off rendered fat once or twice during cooking.
4. Turn duck breasts over and cook for 4-5 minutes more. Spread sun-dried tomato pesto over duck skin, then remove duck to rest and keep warm for 10 minutes before slicing and serving on top of fregola. Garnish with sliced red pepper.
