Spice Crusted Duck Breast is atype of duck with toasted Pine Nut Couscous and Campari Rhubarb & Orange-Glazed Fennel.

Ingredients 

Serves 6

For the Duck Breast

6 boneless Moulard duck breasts

1/4 cup coriander seed

1/4 cup fennel seed

2 tablespoons cumin seed

2 tablespoons whole white peppercorns

6 whole cloves

Method 

1. Trim most of the fat from the duck breasts: Moulard ducks are particularly fatty, so you’ll want to cut off about half of the fat. Score the remaining fat (but not through to the meat) in a crisscross pattern.

2. Grind the coriander, fennel, cumin, peppercorns, and cloves together in a mortar and pestle or a spice grinder. Transfer to a plate and press the duck breasts fat-side down into the spices.

3. Place the duck breasts fat side down in a large nonstick skillet. Slowly render them over medium heat, basting them occasionally with the rendered fat. Cook the breasts to 130 degrees (use an instant-read thermometer) for medium doneness. A llow the duck to rest for 5 to 7 minutes before slicing. by Master chef and hospitality entrepreneur Charlie Palmer

For the Toasted Pine Nut Couscous

1 cup pine nuts

3 cups instant couscous

3 cups chicken stock

3 tablespoons extra-virgin olive oil

Salt and pepper to taste

1 tablespoon chopped fresh tarragon

Zest of 1 lemon, grated

1. Toast the pine nuts in a small dry frying pan over medium heat, tossing constantly, until golden. (If you don’t keep them moving they’ll end up looking like black-eyed peas.) The instant they’re done, transfer them onto a plate to cool.

2. Put the couscous in a medium-size heatproof bowl. Bring the chicken stock to a boil in a medium saucepan, add the oil, and season with salt and pepper. Pour the boiling stock over the couscous, cover the bowl tightly with plastic wrap, and let stand for 15 minutes. Fluff the couscous with a fork and mix in the pine nuts, tarragon, and lemon zest. Taste and adjust the seasoning, if necessary.

Campari Rhubarb and Orange-Glazed Fennel For the Fennel

2 tablespoons unsalted butter

2 heads of fennel (stalks and fronds removed),

cut lengthwise into sixths

Grated zest and juice of 3 oranges

1 1/2 cups chicken stock

1 shallot, peeled and thinly sliced

Salt

Pepper

1. Melt the butter in a large straight-sided sauté pan, swirling the pan until the butter is lightly browned. Sear both cut sides of the fennel. Add the orange zest and juice, the chicken stock, and the shallot, and season with salt and pepper. Simmer slowly, flipping the fennel wedges occasionally, for 10 to 15 minutes, or until the fennel is tender (but not mushy) and the liquid has reduced to a nice glaze.

For the Rhubarb

1/2 cup Campari

1/2 cup honey

2 tablespoons unsalted butter

3 stalks rhubarb, diced

1. Combine the Campari, honey, and butter in a sauté pan and bring to a boil; cook until reduced by half. Add the rhubarb, and cook, tossing occasionally, until the rhubarb is barely tender (don’t let it turn to mush), about 4 minutes.