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1
For the farro, thoroughly rinse it in a large colander under running water.
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2
Transfer to a large heavy-bottomed pot and add the carrots, onions, garlic, peppers, bay leaf, and 4 cups of water.
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3
Add enough kosher salt so the water tastes like sea water.
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4
Cover, place over high heat, and bring to a boil.
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5
Reduce the heat and simmer for 2025 minutes, until the grain is soft and cooked through.
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6
Once the farro is fully cooked, drain, and discard the aromatics.
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7
Fold the fontina cheese, butter, and radicchio into the cooked farro.
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8
Season with salt and pepper.
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9
Set aside.
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10
For the duck, in a skillet large enough to fit all four pieces of the duck breasts, combine the olive oil, orange peel, peppers, thyme, and garlic clove.
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11
Place the skillet on the burner on the lowest heat you can manage and gently heat the oil until it registers 150 on a meat thermometer.
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12
If you have trouble setting your stove low enough, use a cast iron trivet or heat diffuser.
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13
I like to leave
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14
the thermometer in the oil so I can regulate the heat as necessary and maintain 150.
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15
When you add the duck, the temperature will drop a bit, so you may need to increase the heat slightly.
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16
Score the skin of the duck breasts and season thoroughly with salt and pepper.
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17
Heat up another skillet (roughly the same size) over medium-low heat and sear the duck breasts, skin-side down, without moving them at all, until they are crispy and golden brown, 57 minutes.
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18
Once the skin is golden brown, remove from the pan and now place skin-side up in the 150 olive oil.
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19
Poach the duck breasts in the olive oil for 710 minutes, until the breasts are firm, medium rare, and just cooked through.
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20
Remove from the heat, slice, and serve with the farro.
