Sonoma Suck Breast With Farro Risotto, Fava Beans,

Name: Sonoma Suck Breast With Farro Risotto, Fava Beans, And Morel Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 duck breasts (can sub chicken if desired); 1 tbsp canola oil; 1 cup farro; 4 cups chicken stock; 1 bay leaf; 1 sprig thyme; 4 pieces dried porcini mushrooms; 1 cup fresh morel mushrooms, quartered; 1/2 cup reserved chicken stock; 1/2 fava beans or fresh peas; 1 tbsp unsalted butter; 1/4 cup parmesan cheese

Servings: persons

4 duck breasts (can sub chicken if desired)
1 tbsp canola oil
1 cup farro
4 cups chicken stock
1 bay leaf
1 sprig thyme
4 pieces dried porcini mushrooms
1 cup fresh morel mushrooms, quartered
1/2 cup reserved chicken stock
1/2 fava beans or fresh peas
1 tbsp unsalted butter
1/4 cup parmesan cheese

1
Soak farro in enough water to cover for at least 1 hour. Rinse thoroughly. Bring chicken stock, bay leaf, thyme, porcini mushrooms, and a inch of salt to a rolling simmer and poach farro until tender but chewy. Strain and reserve the stock.
2
Melt butter in small sauce pot. Add morel mushrooms and cook until tender. Add the peas, farro, chicken stock and parmesan cheese. Stir vigorously until creamy. Season to taste with salt and pepper.
3
Season duck breast with salt and pepper. Heat a saute pan and add canola oil. Get the oil hot and add the duck breast. Turn down the heat and cook for about 5 minutes or until the skin is crispy and the fat rendered. Turn the breast over and cook for 1-2 additional minutes. Let rest for 5 minutes before serving.
4
To serve, place farro in the center of the plate and top with the duck breast.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 duck breasts (can sub chicken if desired), 1 tbsp canola oil, 1 cup farro, 4 cups chicken stock, and more.

Yes, Sonoma Suck Breast With Farro Risotto, Fava Beans, And Morel Mushrooms 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.

That's it — enjoy your meal!

Sonoma Suck Breast With Farro Risotto, Fava Beans, And Morel Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions