Seared Duck Breast, Glazed Cipollini Onions over Wild Mushroom Pearled Couscous

I have been wanting to make duck breast for a while but it is incredibly difficult to find a store that sells fresh duck meat. After trying Whole foods, Bone Hall  Farms, Harris Teeter, and Publix we finally scored  at Ted's Butcher block in downtown Charleston. Turns out it was well worth the wait, even the nieces loved it!


Pearled Couscous:
2 Tbs Olive Oil

1 small onion, diced

2 cloves of garlic, minced

1 pkg Cremini Mushrooms, sliced
1 pkg Shitake Mushrooms, sliced
2 Cups Pearled Couscous (its actually pasta but you find it by the rice)
1 Quart Chicken Broth

Heat a large Sauce pan over med heat. Add the oil. Add the Onions and sweat down. (5 mins) Add the garlic, cook 1 min until fragrant. Add the musrhrooms and cook down about 5 minutes (until soft). Season with salt and pepper. Add the couscous, cook 1 min. Add the Chicken broth and cook until all the liquid is absorbed (about 20 mins). Remove from heat.

Cipollini Onions:
1 pkg Cipollini Onions (blanched, peeled)
2 Tbs Olive oil
1 Cup Red Wine
1/4 Cup Balsamic Vinegar
1 Cup Beef Broth
6 Sprigs of thyme, bundled
Salt and Pepper

In a small sauce plan blanch the onions by boiling them for 2 mins to make them easier to peel.

Heat a med skillet over med heat. Add oil. Add onions. Sauté 3 mins. Add the red wine, vinegar, broth, and thyme. Season with salt and pepper. Bring to a boil and reduce to a simmer. Simmer 15 mins (liquid will reduce 2/3s)


Ducks Breast:
2 Duck Breasts
Salt and Pepper

Heat your oven to 400

Score the skin side in a cross hatch pattern. Season well with salt and pepper. Put a large fry pan over med heat. Add the duck breast skin side down in the cold pan. Cook about 8 mins (check to make sure the skin is crisp. Flip over for 1 min. Flip back over skin side down and place in the over for 6 mins.

Enjoy