Directions

1. 1

   Preheat your oven to 400°F (200°C). Toss the trimmed pearl onions with extra-virgin olive oil, kosher salt, and black pepper in a bowl. Spread them on a baking sheet in a single layer and place in the oven. Roast for 20–25 minutes, stirring halfway through, until golden brown and tender; set aside when done.

2. 2

   While the onions roast, prepare the blackberry gastrique. Combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely, then stop stirring and let it cook undisturbed until it turns a deep amber color, about 5–7 minutes (watch carefully to avoid burning).

3. 3

   Remove the pan from heat and carefully add the red wine vinegar and dry red wine (it will bubble vigorously). Stir to combine, then add the fresh blackberries and thyme sprigs. Let the mixture cool to room temperature, which allows the flavors to meld. Once cooled, remove and discard the thyme sprigs. The gastrique should be glossy and thick.

4. 4

   Pat the duck breasts dry with paper towels and score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously on both sides with kosher salt and black pepper.

5. 5

   Heat the canola oil in a large, heavy skillet over medium heat. Once shimmering, place the duck breasts skin-side down in the pan. Do not move them for 8–10 minutes, allowing the skin to render and crisp. Pour off excess fat as it accumulates.

6. 6

   Once the skin is golden and crispy, flip the duck breasts. Cook skin-side up for 6–8 minutes longer, until the internal temperature reaches 165°F (74°C) when measured in the thickest part, away from any bone. Transfer to a warm plate and let rest for 5 minutes before serving.

7. 7

   Warm the cooked Israeli couscous gently in a pan or in the oven if needed. Divide the couscous among four serving plates. Top each plate with a rested duck breast, arrange the roasted pearl onions on the side, and drizzle the blackberry gastrique over and around the duck. Serve immediately.