Duck Breasts with Cider-Farro Risotto

Duck Breasts with Cider-Farro Risotto Recipe
Randy Mayor
An ancient grain with a nutty flavor, farro releases starch when cooked in the same way as Arborio rice, resulting in a creamy dish reminiscent of risotto. Farro is also known as spelt; look for it in supermarkets alongside other specialty grains. Garnish with thyme sprigs.

Yield:

8 servings (serving size: 1 breast half and about 1/2 cup farro risotto)

Recipe from

Cooking Light

Nutritional Information

Calories 459
Caloriesfromfat 22 %
Fat 11.2 g
Satfat 3.2 g
Monofat 4.6 g
Polyfat 1.1 g
Protein 42.9 g
Carbohydrate 50.5 g
Fiber 2.1 g
Cholesterol 190 mg
Iron 8.4 mg
Sodium 659 mg
Calcium 63 mg

Ingredients

Risotto:
2 cups farro
3 cups fat-free, less-sodium chicken broth
3 cups apple cider
2 tablespoons butter
4 cups chopped fennel bulb (about 2)
1 1/2 cups dry white wine
1 cup water (optional)
1 1/2 teaspoons grated lemon rind
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
Duck:
8 (6-ounce) boneless duck breast halves, thawed and skinned
1/2 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 tablespoons olive oil, divided

Preparation

To prepare risotto, place farro in a large bowl; cover with water to 1 inch above farro. Let stand 30 minutes; drain.

Combine broth and cider in a large saucepan; bring to a simmer (do not boil). Keep warm over low heat.

Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add fennel, and sauté for 5 minutes or until lightly browned and tender. Remove fennel from pan. Add farro, and cook for 3 minutes over medium heat, stirring constantly. Add wine, and cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add broth mixture, 1 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 35 minutes total). Add up to 1 cup water as needed until farro is al dente. Stir in fennel, grated lemon rind, 1 teaspoon salt, 1 teaspoon pepper, and cinnamon. Remove from heat. Cover and keep warm.

To prepare duck, sprinkle duck with 1/2 teaspoon salt, thyme, and 1/4 teaspoon black pepper; rub with garlic. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 4 breast halves, and cook for 2 1/2 minutes or until browned. Turn breasts over, and cook over medium-low heat for 5 1/2 minutes or until desired degree of doneness. Repeat procedure with remaining 1 tablespoon olive oil and 4 breast halves. Serve duck with farro risotto.

Mary Lou Heiss,

Green Tea,

Cooking Light

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note