Duck Breast with Sweetcorn Puree, Macadamia and Lime

Steps

1. Prep duck Bring a small pot of salted water to the boil. Trim duck of overhanging fat. Score skin at 1cm intervals. Pat dry, season and coat fleshy side in duck spices.
2. Cook duck Heat a dry fry-pan on medium heat. Cook duck, skin side down, for 8 minutes, until fat has rendered and skin is golden. Flip, reduce heat to low and cook for 4–5 minutes, until medium. Remove from pan and rest, covered. Reserve 1 Tbsp of duck fat.
3. Cook couscous Thinly slice mushrooms and remove kernels from corn. Cook couscous in pot of boiling water for about 8 minutes, until tender. Add corn kernels and cook a further 1 minute. Drain and return to pot with a drizzle of oil and lime juice. Season and keep warm.
4. Cook mushrooms Heat reserved fat in same pan with 1 tsp of butter. Add mushrooms, season and cook for about 5 minutes, until tender and golden. Add to pot with cooked couscous and corn.
5. Slice duck Thinly slice duck breast against the grain. Reserve any resting juices.
6. Serve corn purée topped with couscous salad and duck. Drizzle with any duck resting juices. Sprinkle over feta, macadamia crumb and coriander.