Duck breast with Sardinian couscous and corn

Carolyn Robertson

Ingredients

2 Tbsp	Olive oil
2 cloves	Crushed garlic
1 ½ cups	Fregola sarda (or Israeli couscous)
2 ½ cups	Chicken stock
1 ½ cups	Corn kernels, fresh
3 Tbsp	Fresh mint
3 Tbsp	Fresh parsley
6	Duck breasts, skin scored with a 3mm deep diamond pattern (Main)
⅓ cup	Sun-dried tomato pesto
1	Red pepper, very finely sliced

Directions

1. Heat a large saucepan, add olive oil and garlic and cook for 30 seconds. Stir in fregola and cook for 1 minute.
2. Add stock and bring to the boil then simmer for 12 minutes, stirring regularly until fregola is tender and liquid has been absorbed.
3. Add corn and herbs, cook for 1 minute more. Season with salt and pepper to taste.
4. 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.
5. 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.
6. Turn duck breasts over and cook for 4-5 minutes more.
7. pread 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.
8. Garnish with sliced red pepper.