Roasted Duck Breasts
with Mixed Mushrooms and Farro
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Not included in your delivery
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 (1 tbsp) oil, then farro. Cook, stirring often, until toasted and fragrant, 1-2 min. Add 1 tsp (2 tsp) salt and 3 cups (6 cups) water. 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 (1 tbsp) butter, 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 (3 tbsp) duck fat 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 (1 tsp) garlic salt 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.