Roasted Duck Breasts with Farro Risotto and Duck Confit Recipe

Name: Roasted Duck Breasts with Farro Risotto and Duck Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 1 carrot, chopped; 4 garlic cloves, chopped; 2 fresh thyme sprigs; 1 teaspoon sea salt; 2 ducks, legs, thighs, and breasts cut from carcasses; carcasses quartered; 4 cups rendered duck fat; 3 tablespoons chopped leek (white and pale green parts); 2 tablespoons chopped celery; 2 tablespoons chopped onion; 2 tablespoons chopped carrot; 1/2 cup ruby Port; 6 cups water; 10 whole black peppercorns; 1 tablespoon butter; 1 cup farro*; 8 cups water; 1/2 cup plus 1 tablespoon olive oil; 2 tablespoons (1/4 stick) butter; 1/4 cup chopped shallots; 2/3 cup dry red wine; 2 cups low-salt chicken broth; 2 tablespoons freshly grated Parmesan cheese; 1 teaspoon vegetable oil; 1/2 cup honey; 3/4 cup assorted chopped nuts (such as pistachios, hazelnuts, and pecans); 1 whole star anise**

Roasted Duck Breasts with Farro Risotto and Duck Confit – a delicious recipe with onion, carrot, garlic, thyme, salt, carcasses. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 fresh thyme sprigs
1 teaspoon sea salt
2 ducks, legs, thighs, and breasts cut from carcasses; carcasses quartered
4 cups rendered duck fat
3 tablespoons chopped leek (white and pale green parts)
2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons chopped carrot
1/2 cup ruby Port
6 cups water
10 whole black peppercorns
1 tablespoon butter
1 cup farro*
8 cups water
1/2 cup plus 1 tablespoon olive oil
2 tablespoons (1/4 stick) butter
1/4 cup chopped shallots
2/3 cup dry red wine
2 cups low-salt chicken broth
2 tablespoons freshly grated Parmesan cheese
1 teaspoon vegetable oil
1/2 cup honey
3/4 cup assorted chopped nuts (such as pistachios, hazelnuts, and pecans)
1 whole star anise**

1
Mix first 5 ingredients and duck legs and thighs in bowl.
2
Cover leg-thigh mixture and breasts and carcasses separately; chill overnight.
3
Preheat oven to 200F.
4
Heat duck fat in medium ovenproof pot over medium heat to 200F.
5
Add duck leg-thigh mixture; transfer to oven and cook until meat falls from bones, about 2 hours.
6
Allow duck confit to cool 2 hours.
7
Preheat oven to 400F.
8
Place duck carcasses in large ovenproof pot; roast uncovered until lightly browned, about 30 minutes.
9
Transfer pot to stove top.
10
Add leek and next 3 ingredients and saute over medium-high heat until vegetables are lightly browned, about 3 minutes.
11
Add Port; boil until liquid is reduced by half, about 2 minutes.
12
Add 6 cups water; boil gently for 30 minutes.
13
Add peppercorns; boil broth 10 minutes.
14
Strain broth; skim fat from surface.
15
Boil broth in medium saucepan until reduced to 1/2 cup, about 30 minutes.
16
Whisk butter into sauce.
17
(Can be made 1 day ahead.
18
Chill confit and sauce separately.)
19
Rewarm duck confit to melt fat; remove duck from fat.
20
Cut meat from bones and add to sauce.
21
Soak farro in cold water 20 minutes.
22
Drain; rinse.
23
Bring 8 cups water to boil in medium saucepan.
24
Add 1/2 cup oil and farro.
25
Simmer 20 minutes.
26
Drain in strainer and rinse.
27
Melt 1 tablespoon butter with 1 tablespoon oil in medium saucepan over medium heat.
28
Add shallots; saute 1 minute.
29
Add farro and wine.
30
Simmer until almost all liquid evaporates, stirring frequently, about 5 minutes.
31
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.
32
Stir in cheese and 1 tablespoon butter.
33
Season with salt and pepper.
34
Preheat oven to 450F.
35
Sprinkle duck breasts with salt and pepper.
36
Heat oil in large ovenproof skillet over medium-high heat.
37
Add duck breasts, skin side down; cook until skin is crisp, about 5 minutes.
38
Turn duck over.
39
Cook 1 minute; remove from heat.
40
Bring honey to boil in medium saucepan over medium-high heat.
41
Add nuts and star anise; boil until honey is reduced to thick syrup, stirring constantly, about 2 minutes.
42
Spoon honey-nut mixture onto duck breasts.
43
Cook in oven about 4 minutes for medium-rare.
44
Rewarm duck confit sauce over low heat.
45
Divide risotto among 4 plates.
46
Using slotted spoon, remove duck meat from sauce and spoon over risotto.
47
Slice breasts diagonally; arrange around risotto.
48
Drizzle duck with confit sauce.
49
*Farro is sold at some Italian markets and natural foods stores.
50
**A brown star-shaped seed pod available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

978

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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Frequently Asked Questions

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

You need 27 ingredients. The key ingredients include: 1 onion, chopped, 1 carrot, chopped, 4 garlic cloves, chopped, 2 fresh thyme sprigs, and more.

Yes, Roasted Duck Breasts with Farro Risotto and Duck Confit 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.

Quick Info

Servings
4 servings
Calories
978 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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