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.

Ingredients

• 4 slices thick-cut bacon
• 2 tablespoons grapeseed oil
• 1 large shallot
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh oregano
• 1 lb gourmet mushroom blend
• 1 tablespoon garlic blend paste
• ¼ cup dry white wine
• Nonstick cooking spray
• 8 oz wedge Parmesan cheese
• ¼ cup fresh chives
• ¼ cup fresh Italian parsley
• 16 oz Bakery sourdough bread
• 1 cup unsalted chicken stock
• 3 cups buttermilk
• 6 large eggs
• 1 teaspoon kosher salt
• 1 teaspoon pepper

Steps

1. Cut bacon into ½-inch pieces (wash hands). Heat oil in large sauté pan on medium 3–4 minutes. Add bacon and cook 4–5 minutes, stirring occasionally, until crisp. Remove bacon and set aside (leave bacon fat in pan). Halve, peel and slice shallot. Remove rosemary and oregano leaves from stems; chop leaves.
2. Add to pan: mushrooms, shallots, rosemary, oregano, and garlic; cook 3–4 minutes until lightly browned. Pour wine into pan and loosen bits of food left on bottom. Cook 3–4 minutes, stirring often, until liquid has reduced by one-half. Remove pan from heat and set aside to cool.
3. Grate Parmesan (1 cup); slice chives. Remove parsley leaves from stems; chop leaves. Cut bread into 2-inch cubes. Coat 13- x 9-inch baking dish with spray. Combine in large bowl: stock, buttermilk, eggs, ½ cup cheese, chives, parsley, salt, pepper, and crispy bacon until blended. Add bread and mushroom mixture to bowl and combine until well blended and coated. Transfer bread pudding to baking dish and set aside 30 minutes. Preheat oven to 350°F.
4. Bake 35–40 minutes until top has browned and center is set. Sprinkle with remaining ½ cup cheese and bake 5 more minutes until cheese is melted. Remove from oven and set aside 10 minutes before serving.