Duck Breasts with Cider-Farro Risotto

Ingredients

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

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...

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