Duck Breasts with Cider-Farro Risotto

Duck Breasts with Cider-Farro Risotto
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

1
To prepare risotto, place farro in a large bowl; cover with water to 1 inch above farro.
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2
Let stand 30 minutes; drain.
3
Combine broth and cider in a large saucepan; bring to a simmer (do not boil). Keep warm over low heat.
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4
Melt 2 tablespoons butter in a large saucepan over medium-high heat.
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5
Add fennel, and saut for 5 minutes or until lightly browned and tender.
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6
Remove fennel from pan.
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7
Add farro, and cook for 3 minutes over medium heat, stirring constantly.
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8
Add wine, and cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly.
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9
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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10
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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11
Remove from heat. Cover and keep warm.
12
To prepare duck, sprinkle duck with 1/2 teaspoon salt, thyme, and 1/4 teaspoon black pepper; rub with garlic.
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13
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
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14
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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15
Serve duck with farro risotto.
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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.
Castellani Chianti Annata
Castellani Chianti Annata
Bright ruby red colored. The nose is intense and fruity with a violet fragrance and a slight hint of cherries and red currant. The palate is dry and balanced, lightly tannic which turns into velvety softness.Pairs well with delicious pastas to spicy pasta dishes. Ideal with roasts, steaks, and grilled veal.Blend: 90% Sangiovese, 10% Ciliegiolo
DifficultyHard
Ready In45 m.
Servings8
Health Score9