Heat oil in a medium saucepan, cook couscous, stirring regularly, until lightly golden
Add currants, boiling water and half the Sacla Capsicum, Fig and Hazelnut Sauce. Turn off the heat, cover and stand for 5 minutes before stirring in coriander. Set aside
Score the skin of the duck breasts with a sharp knife and sprinkle liberally with salt, chilli and cinnamon. Cook in a frypan, skin side down, for 5 minutes until skin is crisp and golden.
Turn over and cook a further 5 minutes. Allow to rest for 5 minutes before slicing and serving on a bed of couscous, dolloped with remaining Sacla Capsicum, Fig and Hazelnut Sauce. Garnish with extra coriander.