Marinade:

6- 8oz Maple Leaf Farms Boneless Duck Breasts

2 Tsp Each Ground Coriander, Cumin

1 1/2 Tsp Ground Cloves

1 Tsp Ground Allspice

2 Shallots, minced

4 Tbsp Oil

To Taste Salt and Pepper

Balsamic Glaze:

3/4 Cup Chopped Shallots

1/2 Cup White Wine

1/4 Cup Chopped Fresh Rosemary

1 1/2 Cups Balsamic Vinegar

2 Tbsp Butter

To Taste Salt and Pepper

Couscous:

1 Tbsp Butter

3 Cups Israel Couscous

1 Tsp Cumin

1/4 Tsp Nutmeg

1/2 Cup Each Dried Apricots, Dried Cherries

4 1/2 Cups Boiling Water

1/4 Cup Chopped Parsley

To Taste Salt and Pepper

Marinade: 1. Score duck breast skin at 1/4-inch intervals, being careful not to cut into breast meat. Rotate breasts; score again making a criss-cross pattern.

2. Combine coriander, cumin, cloves, and allspice. Lightly toast. Add shallots and oil to spices; stir. Pour marinade over duck breasts; coat well. Marinate, covered, in refrigerator for 20 minutes.

3. At service, remove duck from marinade. Season with salt and pepper. Preheat pan on medium-low heat. Cook breasts skin side down for about 8- 12 minutes or until fat is rendered and skin is crisp and brown. Turn breasts over and cook 1-2 minutes. Then place breasts in 375 degree oven for 8-10 minutes or until internal temperature reaches 155 degrees. Let breasts rest 2-3 minutes before slicing.

Balsamic Glaze: 4. Saute shallots until tender. Add white wine; reduce until almost dry. Add rosemary and vinegar. Simmer until liquid is reduced by half and will coat the back of a spoon; strain. Add butter to the remaining liquid. Season with salt and pepper.

Couscous: 5. In a saucepan, melt butter and add couscous. Add cumin, nutmeg, apricots and cherries. Add boiling water; cover. After liquid has been absorbed, add parsley. Season with salt and pepper.

To serve: 6. Place couscous on plate. Fan duck slices around couscous. Drizzle duck and plate with Balsamic Glaze.