Roasted Duck Breasts
with Mixed Mushrooms and Farro- Wheat
- Sulphites
- Milk
This Discovery dinner is all about classic flavours! Juicy duck, toasted farro and pan-roasted mushrooms come together to create a hearty meal. A touch of sweet and savoury balsamic glaze brings it all together.
Ingredients
2 unit
Duck Breast
½ cup
Farro
(Contains: Wheat)
1 unit
Chicken Broth Concentrate
113 g
Red Onion
½ tsp
Garlic Salt
56 g
Baby Spinach
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
200 g
Mixed Mushrooms
Not included in your delivery
½ tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then farro. Cook, stirring often, until toasted and fragrant, 1-2 min. Add 1 tsp salt and 3 cups water (dbl both for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. Drain, then return farro to the pot, off heat. Add 1/2 tbsp butter (dbl for 4 ppl), then stir until melted.
Meanwhile, pat duck dry with paper towels. Using a sharp knife, score the skin side of duck in a criss-cross pattern. Season with salt and pepper. Add duck to a cold, large non-stick pan, skin-side down. Cook over medium heat until skin is crispy, 10-12 min. Flip and cook until golden-brown, 2-3 min. Transfer duck to a parchment-lined baking sheet, skin-side up. Roast duck in the middle of the oven until cooked through, 8-13 min.**Discard all but 1 1/2 tbsp duck fat (dbl for 4 ppl) from the pan. (TIP: You can save duck fat for other creations, if desired.)
Meanwhile, peel, then cut onion into 1/4-inch slices. Thinly slice mushrooms. Roughly chop spinach.
When farro is almost done, heat the pan with reserved duck fat over medium-high. When hot, add onions. Cook, stirring occasionally, until softened slightly, 2-3 min. Add mushrooms. Cook, stirring occasionally, until softened, 4-6 min. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Drizzle half the balsamic glaze over veggies. Cook, stirring often, until coated, 1 min.
Add farro, spinach and broth concentrate to the pan with veggies. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper, to taste.
When duck is done, transfer to a plate to rest for 3-5 min. Thinly slice duck. Divide mixed mushroom farro between plates. Top with duck. Drizzle remaining balsamic glaze over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's layered flavors, with the balsamic glaze complementing the duck well. Some suggested a fruity addition like cherries or blueberry glaze to enhance the duck.
- Ease of prep: Instructions were generally easy to follow, though some found the duck cooking times needed adjustment to avoid overcooking or undercooking.
- Suggestions: Consider reducing mushroom quantity to prevent excess liquid. For best results, adjust duck cooking time; aim for 10 minutes in the oven instead of 13.
- Portions: The farro portion was small for some, but overall the meal was filling. Duck breast sizes were generously large.
- Texture: Some found the duck slightly tough; ensure not to overcook and slice thinly for the best texture.
