Duck Breasts With Cider-Farro Risotto Recipe

Name: Duck Breasts With Cider-Farro Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Risotto:; 2 cups farro; 3 cups fat-free, less-sodium chicken broth; 3 cups apple cider; 2 tablespoons butter; 4 cups chopped fennel bulb (about 2); 1 1/2 cups dry white wine; 1 cup water (optional); 1 1/2 teaspoons grated lemon rind; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/2 teaspoon ground cinnamon; Duck:; 8 (6-ounce) boneless duck breast halves, thawed and skinned; 1/2 teaspoon salt; 1/2 teaspoon chopped fresh thyme; 1/4 teaspoon freshly ground black pepper; 2 garlic cloves, minced; 2 tablespoons olive oil, divided

Servings: persons

Risotto:
2 cups farro
3 cups fat-free, less-sodium chicken broth
3 cups apple cider
2 tablespoons butter
4 cups chopped fennel bulb (about 2)
1 1/2 cups dry white wine
1 cup water (optional)
1 1/2 teaspoons grated lemon rind
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
Duck:
8 (6-ounce) boneless duck breast halves, thawed and skinned
1/2 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 tablespoons olive oil, divided

1
To prepare risotto, place farro in a large bowl; cover with water to 1 inch above farro. Let stand 30 minutes; drain.
2
Combine broth and cider in a large saucepan; bring to a simmer (do not boil). Keep warm over low heat.
3
Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add fennel, and saute for 5 minutes or until lightly browned and tender. Remove fennel from pan. Add farro, and cook for 3 minutes over medium heat, stirring constantly. Add wine, and cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add broth mixture, 1 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 35 minutes total). 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. Remove from heat. Cover and keep warm.
4
To prepare duck, sprinkle duck with 1/2 teaspoon salt, thyme, and 1/4 teaspoon black pepper; rub with garlic. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. 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. Serve duck with farro risotto.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Risotto:, 2 cups farro, 3 cups fat-free, less-sodium chicken broth, 3 cups apple cider, and more.

Yes, Duck Breasts With Cider-Farro Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck Breasts With Cider-Farro Risotto

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