Serves 2 (but can be doubled easily)

¾ cup Girolomoni organic farro
3 Tbsp Sabato pesto
Salt and freshly ground black pepper
1 small head broccoli, sliced into florets
1-2 Tbsp extra virgin olive oil (EVO)
2 Gameford Lodge duck breasts, at room temperature
¼ cup Kernelz walnut pieces, toasted
Giusti balsamic glaze

Cook the farro in plenty of boiling water for 20 minutes. Drain well. Add pesto and season with salt and pepper.

At the same time, blanch broccoli in boiling, salted water for 1 minute, then drain well. Toss broccoli with a little EVO and char grill or stir-fry in a pan over high heat until charred. Add to the farro.

To cook the duck, pat the duck breasts dry with paper towels. Score the skin using the tip of a sharp knife to make a lattice pattern. Season duck on both sides with salt and pepper. Lay the duck breasts, skin side down, in a cold frying pan and set the pan over medium heat. Cook for 10-12 minutes until the skin is crisp and much of the fat rendered – tip out the rendered fat from time to time during this process. Turn the duck over and increase the heat to medium-high; cook for 3 minutes on the other side. This will give you medium rare meat and crispy skin. Rest under a tent of foil for 10 minutes before slicing. Use a sharp knife to slice the duck breasts on the diagonal. Arrange farro and broccoli on serving plates and scatter with walnuts. Lay duck slices over the top and drizzle with balsamic glaze.

 Recipe by Julie Le Clerc

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