Remove the duck extra fat, Pre heat a non stick pan and without adding any oil seal the duck breast from both sides fat side first. Clean the papaya and dice add into the sauté pan and remove the duck. Lower the heat for the papaya and allow a few minutes until fruit get soft, add the thyme, grind some pepper and a 2 tbsp vegetable stock. Blend well the coulis and strain, you may also add again a few seeds for the colour since they are edible. Blanch the French bean and toss together with the baby corn and oyster mushrooms in some garlic butter, season and serve underneath the duck breast. Finish the duck in the oven at 180`c until medium done. For the couscous, mix well all the ingredients together and fill mixture in a muffin tray. Bake at 180`c until they start browning.