| 1/2 each
||onion, chopped small |
| 2 each
||garlic, peeled, smashed and chopped |
| 2 C
| 1/2 C
||white wine |
| 1 each
||bay leaf |
| 4 each
||thyme sprigs |
| 4 C
||chicken stock, hot |
| 1/4 C
||duck breasts |
||figs, halved |
||coriander seed, toasted and ground |
||freshly ground pepper |
Melt the butter in a large sauce pot, add the onions and garlic with a good pinch of salt and sweat over
low heat for 4 minutes or until tender and translucent. Stir in the farro and continue to sweat with the
onions and garlic for 3 minutes, add the white wine and reduce. Add the bay leaf and thyme to the
pot and then enough chicken stock to just cover the grains. Continue to cook the farro using the same
method as for risotto, frequently stirring and adding the stock as necessary for approximately 20 minutes
or until the farro has a tender yet slightly chewy texture, remove from the heat and adjust seasoning.
Set pot aside until ready to assemble the completed dish.
If there is an excessive amount of fat on the duck breasts, trim it off by laying the breasts skin side down,
pressing them flat against a cutting board with the palm of your hand. With your other hand wielding a thin
sharp slicing knife, cut the fat down by sliding the knife between the meat of the duck and the cutting
board. Turn the breast over and score the fat in a close cross-hatched pattern to help the fat render more
quickly and evenly during cooking and create a crisper crust.
Add the duck breast to a large, cold, oven safe sauté pan fat side down. Place over medium low heat and
allow the fat to render slowly. If the pan gets too hot too fast the fat will color too soon and it will not crisp.
When duck fat has rendered and skin is crisp, transfer the entire pan to a 325 degree oven for
approximately 8 minutes. While in the oven, occasionally baste the duck breasts with the rendered fat.
Remove the pan from the oven and carefully pour all of the rendered fat from the pan. Return the pan to
the stovetop. Over medium heat add the honey to the pan. The honey will begin to caramelize, turn the
duck breasts until well coated. Remove the duck breasts and allow to rest in a warm place. Add the figs to
the pan, cut side down, in a single layer. Allow the figs to caramelize in the residual honey. Season the
figs with the coriander and black pepper, cook them for only 2 minutes, they should be tender and warm but
still hold their shape.
Heat the farro through and stir in the mascarpone, adjust seasoning and spoon into the centers of heated
plates. Slice the duck breasts and present over the farro, place the figs tightly around the duck and serve
« back to recipes