Ingredients
4 duck breasts, trimmed & scored
4 peaches, peeled & sliced
3 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 cup beef jus
SIDS SALT & PEPPER to taste
Hot couscous for 4
Basil leaves
Directions
Heat frypan and add duck breasts, skin side down. Fry gently for 7 minutes until well browned and most of the fat has melted from under the skin. Turn over and fry for 4 minutes. Remove from the pan and rest in a warm place.
Pour most of the fat into a container for future use. Put the pan back on the heat and fry the peaches until browned. Remove the peaches and keep warm. Pour the remaining fat into the container then boil SIDS LOW SUGAR RASPBERRY VINEGAR and the beef jus together until slightly syrupy. Season with SIDS SALT & PEPPER to taste.
Slice the duck across the grain and serve on hot couscous with peaches on top and gravy poured over all. Sprinkle with basil and serve.
