Dinner · French · 20 min
Pan-Seared Duck Breast with Cherry-Port Reduction and Farro Risotto
- Calories
- 1149
- Protein
- 56g
- Carbs
- 115g
- Fat
- 40g
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
Method
- 01Pat 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.
- 02Place 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!).
- 03Once 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.
- 04While 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.
- 05Add 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.
- 06Add 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.
- 07While 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.
- 08Pour 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.
- 09To 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.
- 10Slice 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.
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