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Ingredients

• 12 pearl or cipollini onions, ends trimmed, skins removed
• 1 tablespoon extra-virgin olive oil
• Kosher salt and black pepper
• 1/2 cup sugar
• 2 tablespoons water
• 1/2 cup red wine vinegar
• 1 tablespoon dry red wine, such as cabernet
• 2/3 cup fresh blackberries
• 2 sprigs thyme
• 1 teaspoon canola oil
• 4 skin-on duck breast halves
• 2 cups cooked Israeli cous-cous

Description

Serious Eats