-
1
Marinade: Brew one pot of coffee. Add coriander seed and pink peppercorn. Cut one orange in half, squeeze juice into coffee; add orange peel. Let cool in fridge, add scored duck breast into marinade and let sit overnight.
-
2
Braised Kale: Wash and dry kale. Chiffonade kale. In a medium pot on low heat, add half the olive oil, then garlic and one shallot, minced. When shallot turns translucent, add white wine and kale. When wine reduces, add water. Once the water reduces, add a 1/4 lb. butter. Season with salt and pepper.
-
3
Farro Risotto: Add 1/4 of the olive oil and one minced shallot to a medium size pot on medium/low heat. Cook for one minute before adding Farro and then toast for one minute. Gradually add chicken stock, constantly stirring until stock has reduced and has been soaked up completely by Farro and cooked to desired doneness (al dente). Add parmesan and butter. Season with salt and pepper.
-
4
Grand Marnier Cherry Sauce: Place dried cherries in a bowl of hot water; let sit for half hour before straining. In a medium sauce pot on medium heat add Grand Marnier and port. Reduce to a thick syrup; add cherries.
-
5
Roasted Duck Breast: Remove duck breasts from marinade, pat dry, season with salt and pepper. In a medium saute pan on low to medium heat add remainder of oil. Place duck breast skin side down, slowly rendering the fat and making the skin crispy. After 10 minutes, flip and continue cooking for 6-7 minutes. Remove from the pan let rest for 10 minutes before slicing.
-
6
Building the Plate: Place Farro risotto in center of plate, top with braised kale, add slice duck breast, drizzle cherry reduction all around. Garnish with chervil sprigs and marigolds.
