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Duck Breasts with Cider-Farro Risotto

Duck Breasts with Cider-Farro Risotto
Photo by Randy Mayor

Ingredients

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

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

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