Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach

1. 1

   Place the broth in a saucepan and set over low heat to keep hot.

2. 2

   Pick the meat off the duck legs and discard the bones.

3. 3

   You should end up with about 1 1/2 cups of loosely packed meat.

4. 4

   In a high-sided saute pan or Dutch oven over medium-high heat, heat 2 tablespoons of the butter.

5. 5

   Add the garlic and minced onion and saute for 2 to 3 minutes, or until soft.

6. 6

   Add the farro and stir to coat in the butter, then add the wine and cook, stirring occasionally, until the wine is absorbed, 5 to 6 minutes.

7. 7

   Add 1 cup of the broth.

8. 8

   Cook until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally.

9. 9

   While the farrotto is cooking, heat the olive oil in a saute pan over high heat.

10. 10

    Add the pearl onions and saute until well browned in spots and tender, 4 to 5 minutes.

11. 11

    Remove from the heat and reserve.

12. 12

    Add 1 more cup broth to the farrotto and continue cooking until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally.

13. 13

    Add another 1 1/2 to 2 cups broth in 1/2-cup additions.

14. 14

    After each addition, continue tasting the farrotto for doneness.

15. 15

    It should be nearly tender with some resilience.

16. 16

    Add the duck meat, spinach, and pearl onions.

17. 17

    Cook until the spinach is completely wilted, then season to taste with salt and pepper.

18. 18

    Remove from the heat and fold in the cheese and the remaining 4 tablespoons butter.

19. 19

    The farrotto should be creamy and glossy.

20. 20

    Serve.

* Per serving · 4 servings · Values may vary.