Honey glazed duck breast with couscous

Based on Marco Pierre White's recipe at Knorr's website

http://www.knorr.co.uk/Recipes/Game-Recipe/Honey-glazed-Duck-Breasts-with-Apple-Sauce.aspx

115g runny honey

2tsps coriander seeds, dry-fried and roughly crushed

4 star anise

4 duck breast fillets, skin on (200g each)

A sprinkle of Knorr Chicken Granules

Olive oil

4–5 sprigs of fresh thyme

1. Place the honey, coriander and star anise in a small pan. Bring to the boil and cook uncovered (taking care it doesn’t boil over), stirring often until reduced by around a half.

2. sprinkle the Knorr Chicken granules (we just used salt and pepper_ over both sides of the duck breasts to season them. Add a little olive oil and spread evenly over the duck breasts, coating the breasts thoroughly in the seasoning mixture. Add the thyme sprigs. Set aside for 5–10 minutes.

3.    While the duck is marinating, pre-heat a good quality, thick griddle pan. Add the duck breasts skin side down to the pan and cook over a low to medium heat for 10–15 minutes, turning over halfway through.

4.    After 12 minutes cooking, turn off the heat under the duck breasts and leave them in the pan to cook in the residual heat left in the griddle pan. 

5.    Brush the honey glaze over the skin side of the duck breasts, topping each breast with a star anise as decoration.  Garnish with fresh coriander sprigs.