Duck Breasts with Cider-Farro Risotto

Duck Breasts with Cider-Farro Risotto
Photo by Randy Mayor

Ingredients

  • 2 cups farro
  • ½ teaspoon chopped fresh thyme
  • ½ teaspoon salt
  • 2 tablespoons butter
  • 3 cups apple cider
  • ½ teaspoon ground cinnamon
  • Duck:
  • + 12 more ingredients
    • 1 cup water (optional)
    • 2 tablespoons olive oil, divided
    • 1 teaspoon freshly ground black pepper
    • Risotto:
    • ¼ teaspoon freshly ground black pepper
    • 4 cups chopped fennel bulb (about 2)
    • 1 teaspoon salt
    • 1 ½ teaspoons grated lemon rind
    • 2 garlic cloves, minced
    • 1 ½ cups dry white wine
    • 3 cups fat-free, less-sodium chicken broth
    • 8 (6-ounce) boneless duck breast halves, thawed and skinned

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 fen...

View full recipe at My Recipes

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network