Roasted Duck Breasts With Farro Risotto And Duck Confit

Recipe Ingredients

		Duck Confit Sauce
1		Onion - chopped
1		Carrot - chopped
4		Garlic cloves - chopped
2		Fresh thyme sprigs
1 teaspoon	5ml	Sea salt
2		Ducks - legs, thighs, and
		Breasts cut from carcasses,
		And carcasses quartered
4 cups	948ml	Rendered duck fat
3 tablespoons	45ml	Chopped leek
		= (white and pale green parts)
2 tablespoons	30ml	Chopped celery
2 tablespoons	30ml	Chopped onion
2 tablespoons	30ml	Chopped carrot
1/2 cup	118ml	Ruby Port
6 cups	1422ml	Water
10		Black peppercorns
1 tablespoon	15ml	Butter
		Farro Risotto
1 cup	237ml	Farro
		= (sold at some Italian markets and
		Natural foods stores)
8 cups	1896ml	Water
1/2 cup	118ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Butter - (1/4 stick)
1/4 cup	36g / 1.3oz	Chopped shallots
2/3 cup	157ml	Dry red wine
2 cups	474ml	Low-salt chicken broth
2 tablespoons	30ml	Freshly-grated Parmesan cheese
		Duck Breasts
1 teaspoon	5ml	Vegetable oil
1/2 cup	118ml	Honey
3/4 cup	109g / 3.8oz	Assorted chopped nuts
		= (such as pistachios, hazelnuts, and
		Pecans)
1		Star anise*

Recipe Instructions

* Note: A brown star-shaped seed pod available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

For Sauce: Mix first 5 ingredients and duck legs and thighs in bowl. Cover leg-thigh mixture and breasts and carcasses separately; chill overnight.

Preheat oven to 200 degrees. Heat duck fat in medium ovenproof pot over medium heat to 200 degrees. Add duck leg-thigh mixture; transfer to oven and cook until meat falls from bones, about 2 hours. Allow duck confit to cool 2 hours.

Preheat oven to 400 degrees. Place duck carcasses in large ovenproof pot; roast uncovered until lightly browned, about 30 minutes. Transfer pot to stove top. Add leek and next 3 ingredients and saute over medium-high heat until vegetables are lightly browned, about 3 minutes. Add Port; boil until liquid is reduced by half, about 2 minutes. Add 6 cups water; boil gently for 30 minutes. Add peppercorns; boil broth 10 minutes. Strain broth; skim fat from surface. Boil broth in medium saucepan until reduced to 1/2 cup, about 30 minutes. Whisk butter into sauce. (Can be made 1 day ahead. Chill confit and sauce separately.)

Rewarm duck confit to melt fat; remove duck from fat. Cut meat from bones and add to sauce.

For Farro Risotto: Soak farro in cold water 20 minutes. Drain; rinse. Bring 8 cups water to boil in medium saucepan. Add 1/2 cup oil and farro. Simmer 20 minutes. Drain in strainer and rinse. Melt 1 tablespoon butter with 1 tablespoon oil in medium saucepan over medium heat. Add shallots; saute 1 minute. Add farro and wine. Simmer until almost all liquid evaporates, stirring frequently, about 5 minutes. Add chicken broth 1 cup at a time and simmer until liquid is absorbed and farro is just tender, stirring frequently, about 14 minutes total. Stir in cheese and 1 tablespoon butter. Season with salt and pepper.

Meanwhile, Prepare Duck Breasts: Preheat oven to 450 degrees. Sprinkle duck breasts with salt and pepper. Heat oil in large ovenproof skillet over medium-high heat. Add duck breasts, skin-side down; cook until skin is crisp, about 5 minutes. Turn duck over. Cook 1 minute; remove from heat.

Bring honey to boil in medium saucepan over medium-high heat. Add nuts and star anise; boil until honey is reduced to thick syrup, stirring constantly, about 2 minutes. Spoon honey-nut mixture onto duck breasts. Cook in oven about 4 minutes for medium-rare.

Rewarm duck confit sauce over low heat. Divide risotto among 4 plates. Using slotted spoon, remove duck meat from sauce and spoon over risotto. Slice breasts diagonally; arrange around risotto. Drizzle duck with confit sauce.

This recipe yields 4 servings.

Source:
Bon Appetit, September 2003

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