Duck Breasts with Cider-Farro Risotto

Name: Duck Breasts with Cider-Farro Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 710 milliliters apple cider; 0 teaspoons freshly ground black pepper; 1 teaspoon freshly ground black pepper; 2 Tbsps butter; 355 milliliters dry white wine; 170 grams boneless duck breast halves, thawed and skinned; 473 milliliters farro; 710 milliliters fat-free, less-sodium chicken broth; 946 milliliters chopped fennel bulb (about 2); 1 teaspoons chopped fresh thyme; 2 garlic cloves, minced; 1 teaspoons ground cinnamon; 2 teaspoons grated lemon rind; 2 Tbsps olive oil, divided; 1 teaspoons salt; 1 teaspoon salt

The recipe Duck Breasts with Cider-Farro Risotto could satisfy your Mediterranean craving in roughly 45 minutes. This recipe serves 8. One portion of this dish contains about 10g of protein, 8g of fat, and a total of 355 calories. A mixture of salt, less-sodium chicken broth, salt, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

To prepare risotto, place farro in a large bowl; cover with water to 1 inch above farro.

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Farro

Water

Equipment you will use

Bowl

Let stand 30 minutes; drain.

Combine broth and cider in a large saucepan; bring to a simmer (do not boil). Keep warm over low heat.

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Broth

Cider

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Sauce Pan

Melt 2 tablespoons butter in a large saucepan over medium-high heat.

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Butter

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Sauce Pan

Add fennel, and saut for 5 minutes or until lightly browned and tender.

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Fennel

Remove fennel from pan.

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Fennel

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Frying Pan

Add farro, and cook for 3 minutes over medium heat, stirring constantly.

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Farro

Add wine, and cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly.

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Wine

Add broth mixture, 1 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 35 minutes total).

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Broth

Add up to 1 cup water as needed until farro is al dente. Stir in fennel, grated lemon rind, 1 teaspoon salt, 1 teaspoon pepper, and cinnamon.

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Lemon Peel

Cinnamon

Fennel

Pepper

Farro

Water

Salt

Remove from heat. Cover and keep warm.

To prepare duck, sprinkle duck with 1/2 teaspoon salt, thyme, and 1/4 teaspoon black pepper; rub with garlic.

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Black Pepper

Garlic

Thyme

Whole Duck

Salt

Dry Seasoning Rub

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.

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Olive Oil

Equipment you will use

Frying Pan

Add 4 breast halves, and cook for 2 1/2 minutes or until browned. Turn breasts over, and cook over medium-low heat for 5 1/2 minutes or until desired degree of doneness. Repeat procedure with remaining 1 tablespoon olive oil and 4 breast halves.

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Olive Oil

Serve duck with farro risotto.

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Farro

Whole Duck

Equipment

Bowl

Sauce Pan

Frying Pan

Ingredients

Servings:

710milliliters

apple cider 0teaspoons

freshly ground black pepper 1teaspoon

freshly ground black pepper 2Tbsps

butter 355milliliters

dry white wine 170grams

boneless duck breast halves, thawed and skinned 473milliliters

farro 710milliliters

fat-free, less-sodium chicken broth 946milliliters

chopped fennel bulb (about 2)1teaspoons

chopped fresh thyme 2

garlic cloves, minced 1teaspoons

ground cinnamon 2teaspoons

grated lemon rind 2Tbsps

olive oil, divided 1teaspoons

salt 1teaspoon

salt

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castellani Chianti Annata. It has 4.6 out of 5 stars and a bottle costs about 14 dollars.