dinner

Pan-Seared Duck Breast with Cherry-Port Reduction and Farro Risotto

Name: Pan-Seared Duck Breast with Cherry-Port Reduction and Farro Risotto
Ingredients: 12 oz (340 g) 2 (6-ounce / 170g each) boneless, skin-on duck breasts; 1 cup (180 g) 1 cup semi-pearled farro, rinsed; 1 tbsp (15 ml) 1 tablespoon olive oil; 1 unit (40 g) 1 medium shallot, finely minced; 2 units (6 g) 2 cloves garlic, minced; 0.5 cup (120 ml) 1/2 cup dry red wine (like Pinot Noir or Merlot); 1 cup (150 g) 1 cup fresh or frozen pitted cherries; 0.5 cup (120 ml) 1/2 cup port wine; 2 cups (480 ml) 2 cups low-sodium chicken or duck broth; 1 tbsp (14 g) 1 tablespoon unsalted butter; 1 tbsp (1 g) 1 tablespoon fresh thyme leaves, chopped; to taste Flaky sea salt and freshly ground black pepper, to taste; 1 tbsp (1 g) 1 tablespoon fresh parsley, chopped, for garnish

Nutrition

1148.5

kcal

Calories

Protein

115.3

Carbs

Fat

AI Insight

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Ingredients(13)

2 (6-ounce / 170g each) boneless, skin-on duck breasts12 oz (340 g)

1 cup semi-pearled farro, rinsed1 cup (180 g)

1 tablespoon olive oil1 tbsp (15 ml)

1 medium shallot, finely minced1 unit (40 g)

2 cloves garlic, minced2 units (6 g)

1/2 cup dry red wine (like Pinot Noir or Merlot)0.5 cup (120 ml)

1 cup fresh or frozen pitted cherries1 cup (150 g)

1/2 cup port wine0.5 cup (120 ml)

2 cups low-sodium chicken or duck broth2 cups (480 ml)

1 tablespoon unsalted butter1 tbsp (14 g)

1 tablespoon fresh thyme leaves, chopped1 tbsp (1 g)

Flaky sea salt and freshly ground black pepper, to tasteto taste

1 tablespoon fresh parsley, chopped, for garnish1 tbsp (1 g)

Instructions

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

Place the duck breasts skin-side down in a cold, oven-safe skillet (cast iron is ideal). Turn the heat to medium-low. Let the fat render slowly and the skin crisp up, about 8-10 minutes. You'll hear a gentle sizzle and see the fat melting away. Pour off excess rendered fat into a heatproof bowl (reserve for later use – duck fat is liquid gold!).

Once the skin is deeply golden brown and crackling, increase the heat to medium-high and sear the meat side for 1-2 minutes, just until browned. Transfer the skillet to a preheated 375 deg F (190 deg C) oven for 5-7 minutes for medium-rare, or longer to your desired doneness. Remove from oven, transfer duck to a cutting board, and let rest for 10 minutes, skin-side up.

While the duck rests, start the farro risotto. In a medium saucepan, heat the olive oil over medium heat. Add the minced shallot and cook until softened and translucent, about 3 minutes. Add the minced garlic and cook until fragrant, about 30 seconds more. Don't let it burn.

Add the rinsed farro to the saucepan and toast for 1 minute, stirring constantly. Pour in the red wine and stir, scraping up any browned bits from the bottom of the pan, until the wine has mostly evaporated.

Add the cherries and port wine. Stir well. Pour in the chicken or duck broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the farro is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking. If it gets too dry, add a splash more broth or water.

While the farro cooks, make the pan sauce. Pour off all but 1 tablespoon of fat from the skillet used for the duck. Return the skillet to medium heat. Add the fresh or frozen cherries to the pan and cook for 2-3 minutes until they start to soften. Deglaze the pan with the port wine, scraping up any fond. Let it bubble and reduce by half.

Pour in the 2 cups of broth. Bring to a simmer and let it reduce until slightly thickened, about 5-7 minutes. Stir in the butter and fresh thyme. Season with salt and pepper to taste. The sauce should be glossy and vibrant.

To finish the farro risotto, stir in the tablespoon of butter and half of the chopped parsley. Season with salt and pepper. If the risotto seems too thick, add a splash of broth or water to reach your desired consistency.

Slice the rested duck breast against the grain into 1/2-inch thick slices. Spoon the farro risotto onto two plates. Arrange the sliced duck breast over the risotto. Spoon the cherry-port reduction over the duck. Garnish with the remaining fresh parsley and a final sprinkle of flaky sea salt.