Roasted Duck Breasts with Farro Risotto and Duck Confit |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This impressive dish is served at Le Cirque 2000 in New York. Order two 5-pound fresh ducklings from a butcher. Ask the butcher to cut each duck into two boneless breasts, two leg pieces, and two thigh pieces. Reserve the carcasses for making the sauce. You will probably need to order the rendered duck fat as well. 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 |
Directions:
1. For sauce: Mix first 5 ingredients and duck legs and thighs in bowl. Cover leg-thigh mixture and breasts and carcasses separately; chill overnight.
2. Preheat oven to 200°F. Heat duck fat in medium ovenproof pot over medium heat to 200°F. Add duck leg-thigh mixture; transfer to oven and cook until meat falls from bones, about 2 hours. Allow duck confit to cool 2 hours.
3. Preheat oven to 400°F. Place duck carcasses in large ovenproof pot; roast uncovered until lightly browned, about 30 minutes. Transfer pot to stove top. Add leek and next 3 ingredients and sauté over medium-high heat until vegetables are lightly browned, about 3 minutes. Add Port; boil until liquid is reduced by half, about 2 minutes. Add 6 cups water; boil gently for 30 minutes. Add peppercorns; boil broth 10 minutes. Strain broth; skim fat from surface. Boil broth in medium saucepan until reduced to 1/2 cup, about 30 minutes. Whisk butter into sauce. (Can be made 1 day ahead. Chill confit and sauce separately.)
4. Rewarm duck confit to melt fat; remove duck from fat. Cut meat from bones and add to sauce.
5. For farro risotto: Soak farro in cold water 20 minutes. Drain; rinse. Bring 8 cups water to boil in medium saucepan. Add 1/2 cup oil and farro. Simmer 20 minutes. Drain in strainer and rinse. Melt 1 tablespoon butter with 1 tablespoon oil in medium saucepan over medium heat. Add shallots; sauté 1 minute. Add farro and wine. Simmer until almost all liquid evaporates, stirring frequently, about 5 minutes. 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. Stir in cheese and 1 tablespoon butter. Season with salt and pepper.
6. Meanwhile, prepare duck breasts: Preheat oven to 450°F. Sprinkle duck breasts with salt and pepper. Heat oil in large ovenproof skillet over medium-high heat. Add duck breasts, skin side down; cook until skin is crisp, about 5 minutes. Turn duck over. Cook 1 minute; remove from heat.
7. Bring honey to boil in medium saucepan over medium-high heat. Add nuts and star anise; boil until honey is reduced to thick syrup, stirring constantly, about 2 minutes. Spoon honey-nut mixture onto duck breasts. Cook in oven about 4 minutes for medium-rare.
8. Rewarm duck confit sauce over low heat. Divide risotto among 4 plates. Using slotted spoon, remove duck meat from sauce and spoon over risotto. Slice breasts diagonally; arrange around risotto. Drizzle duck with confit sauce.
9. *Farro is sold at some Italian markets and natural foods stores.
10. **A brown star-shaped seed pod available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
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