Seared Duck Breasts With Farro, Fennel, Fig & Pecans

By ltrodrigu

Pictured lower right

Ingredients

• 2 skin-on duck breasts (about 2 pounds total)
• kosher salt
• 2 tablespoons rendered duck fat
• 1/2 bulb fennel, diced into 1/4-inch pieces
• 1 1/2 shallots, diced
• a pinch of salt plus more as needed, to taste
• 3/4 pound oyster, shiitake or chanterelle mushrooms, stems removed and caps chopped into bite-size pieces
• leaves from 1 sprig rosemary, finely chopped
• 2 tablespoons white wine
• 3/4 cup toasted, chopped pecans
• 2 cups cooked farro or wheat berries
• 2 1/2 cups watercress, arugula or spinach
• 12 fresh figs, stemmed and quartered, or 12 dried figs, rehydrated in warm water until plump
• fresh lemon juice, to taste

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Place duck breasts on a cutting board. Place duck skin-side up. Use a small knife to score parallel lines into skin, taking care not to puncture through to meat. Rotate breasts 90 degrees and repeat, forming a diamond pattern across skin.

Season duck liberally with kosher salt on both sides. Place duck, skin-side down, in a large, non-stick or cast iron pan set over low heat. Cook duck on one side only until fat is fully rendered and skin is crisp and a rich golden brown, about 18 minutes. Remove pan from heat. Without flipping duck, pour off and reserve rendered fat from pan.

To a second large pan over medium heat, add 2 tablespoons rendered duck fat, fennel, shallots, and a pinch of salt. Cook until fennel and shallots tenderize, about 5 minutes. Add mushrooms, rosemary leaves and white wine. Sauté until liquid evaporates and mushrooms tenderize, about 5 minutes. Add pecans and grains and sauté until heated through, about 3 minutes. Off heat, toss in greens and figs. Season grain mixture with salt and fresh lemon juice to taste.

Meanwhile, flip duck breasts and set pan back over medium-high heat. Sear meat side until interior is medium-rare, about 2 minutes. Remove duck from pan and let rest at least 5 minutes. Slice meat into ½-inch-thick slices. Distribute grain salad among plates and fan out duck slices overtop. Serve immediately.