Lunch · French · 15 min
Crispy Pan-Seared Duck Breast with Cherry-Balsamic Glaze and Toasted Farro
- Calories
- 554
- Protein
- 31g
- Carbs
- 68g
- Fat
- 18g
Ingredients
- 0.5 unit 1 (6-ounce / 170g) boneless, skin-on duck breast
- 1.5 /2 cup 1/2 cup (90g) semi-pearled farro
- 5 /2 cup 1/2 cup (120ml) chicken broth
- 1.5 tbsp 1 tbsp (15ml) balsamic vinegar
- 1.5 /4 cup 1/4 cup (35g) fresh or frozen cherries, halved
- 0.5 tsp 1 tsp (5ml) olive oil
- 1.5 /4 tsp 1/4 tsp sea salt
- 1.5 /8 tsp 1/8 tsp black pepper
- 1.5 tbsp 1 tbsp chopped fresh parsley (for garnish)
- pinch Flaky sea salt, for finishing
Method
- 01Cook the Farro: In a small saucepan, combine the farro, chicken broth, and 1/2 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the farro is tender and the liquid is absorbed. Let stand, covered, for 5 minutes. Fluff with a fork.
- 02Prepare the Duck Breast: While the farro cooks, score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Pat the duck breast thoroughly dry with paper towels. Season generously with sea salt and black pepper.
- 03Render the Duck Fat: Place the duck breast, skin-side down, in a cold, oven-safe skillet. Turn the heat to medium-low. Cook for 8-12 minutes, letting the fat slowly render out. The skin should become deeply golden brown and crispy. Pour off the rendered fat into a heatproof container (save it for another use!).
- 04Sear the Duck: Increase the heat to medium-high. Flip the duck breast and sear the meat side for 1-2 minutes, just to get a nice color. Transfer the skillet to a preheated 400 deg F (200 deg C) oven for 4-6 minutes for medium-rare, or longer to your desired doneness. Remove from oven and let rest on a cutting board for 5-10 minutes.
- 05Make the Cherry-Balsamic Glaze: While the duck rests, pour off any remaining fat from the skillet (leave any fond). Return the skillet to medium heat. Add the balsamic vinegar and scrape up any browned bits from the bottom of the pan. Stir in the cherries and cook for 1-2 minutes, until they soften slightly. Stir in the 1 tsp of olive oil. Season with a tiny pinch of salt and pepper.
- 06Slice and Serve: Thinly slice the rested duck breast against the grain. Spoon the cooked farro onto a plate. Arrange the sliced duck breast over the farro. Drizzle the warm cherry-balsamic glaze over the duck. Garnish with fresh chopped parsley and a sprinkle of flaky sea salt.
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