<h1 class="pgc-h-arrow-right" data-track="1" > crispy duck with blackberry stomach, roasted pearl onion, and couscous recipes</h1>
<h1 class="pgc-h-arrow-right" data-track="2" > reduce blackberries and roasted pearl onions to match the crispy duck breast perfectly. </h1>
Fat-rich duck breast is balanced by reducing the sweetness and sourness of blackberries and red wines. In addition to Israeli couscous and roasted pearl onions, duck is also an elegant and satisfying dinner.
<h1 class="pgc-h-arrow-right" data-track="19" > ingredient recipes</h1>
12 pearl onions or cipollini onions, trimmed ends, peeled
1 tablespoon extra virgin olive oil
Kosher salt and black pepper
1/2 cup sugar
2 tablespoons of water
1/2 cup red wine vinegar
1 tablespoon of dry red wine, such as Cabernet Sauvignon
2/3 cup fresh blackberries
2 sprigs of thyme
1 tsp. rapeseed oil
4 duck breast meats with skin
2 cups cooked Israeli couscous
<h1 class="pgc-h-arrow-right" data-track="33" > approach</h1>
Adjust the oven rack to the middle and preheat the oven to 350°F. Place the onion and olive oil in a medium bowl and coat with a layer. Season with salt and pepper. Transfer the onion to the right side of the baking tray and bake until the tip of the knife can easily slide in and out of the onion, about 35 minutes.
At the same time, put the sugar and water into a thicker saucepan. Cook over medium heat until sugar dissolves. Continue cooking without stirring until the liquid turns pale golden caramel color, 5-8 minutes, gently swirling to help the mixture cook evenly. Add red wine vinegar all at once (the mixture will boil quickly). Continue to cook until the syrup is re-dissolved, about 3 minutes.
Add the wine to the pan and reduce to a slightly syrupy degree, about 2 to 3 minutes. Add the blackberries and thyme and cook until the blackberries are slightly decomposed, the mixture is dark red and the texture is pale maple syrup. Remove from heat and season with salt and pepper.
For duck: Pat the breast dry with a paper towel and season well on both sides with salt and pepper. Heat the canola oil at medium heat in a 12-inch thick-bottom cast iron or stainless steel pan until flashing, about 2 minutes. Gently place the duck breast facing down on the baking tray and press down firmly with a spatula to ensure good contact between the skin and the baking tray. Cook until skin is golden brown and crispy, 6 to 8 minutes. Using forceps, flip the breast and cook on the second side until the thickest part of the breast is recorded to 130 degrees on an instant reading thermometer, which takes about 3 minutes, or 140 speeds, or about 4 minutes for moderate temperatures. Transfer the duck breast skin upwards to a large plate, tent loosely with foil and let stand for 3-5 minutes. If necessary, reheat the stomach over low heat. Slice the duck and serve with couscous and onion,