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Pan-Roasted Duck with Mushroom Farro
Recipes
Pan-Roasted Duck with Mushroom Farro
4 servings
60 minutes total

Ingredients

  • 2 (7.5 oz) frozen, boneless duck breasts
  • 1 yellow onion
  • 4 cloves garlic
  • 2 (8 oz) packages sliced cremini mushrooms
  • 2 cups farro
  • 2 sprigs thyme
  • 1 cup white wine
  • 6–8 cups chicken stock, divided
  • 2 oz cream Havarti with dill cheese
  • 2 oz Parmesan cheese
  • 1 (5 oz) bag baby spinach

Steps

    1. Thaw duck per package instructions (wash hands). Mince onion and garlic. Heat large Dutch oven over medium–high 2–3 minutes. Place duck breasts, skin-side down, in pot and cook 8–12 minutes, until fat is rendered, and skin is crisp and brown. Turn breasts over and cook 4–6 more minutes until 145°F. Transfer duck to cutting board to rest 5 minutes.
    2. Drain all but 2 tablespoons duck fat from pot. Add onion, garlic, and mushrooms; sauté over medium-high 5–6 minutes. Stir in farro, thyme, and wine; continue cooking, stirring often, until liquid has completely evaporated.
    3. Add ½ cup stock to pot and continue cooking, stirring constantly, until liquid has been absorbed. Repeat adding stock, ½ cup at a time, stirring constantly between each addition, until liquid has been absorbed (process should take 20–30 minutes; farro should be creamy and cooked through. All stock may not be used).
    4. Grate Havarti and Parmesan cheeses. Remove pot from heat and remove thyme sprigs; stir in spinach and cheeses. Slice duck diagonally; serve over farro, with Mushroom Bread Pudding on the side.

Amount per ¼ recipe serving: Calories 620, Total Fat 13g, Sat Fat 6g, Trans Fat 0g, Chol 70mg, Sodium 1300mg, Total Carb 76g, Fiber 12g, Sugars 3g, Protein 43g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 45%