(0 item) - $0.00

You have no items in your shopping cart.

Crispy-Skin Duck with Farro, Charred Broccoli & Giusti Balsamic

Crispy-Skin Duck with Farro, Charred Broccoli & Giusti Balsamic

© Recipe courtesy of Julie Le Clerc

Crispy-Skin Duck with Farro, Charred Broccoli

Serves 2 (but can be doubled easily)

¾ cup Girolomoni organic farro perlato
3 Tbsp Sabato pesto (eg. caper & almond , Genovese  or all'arrabbiata )
Salt  and freshly ground black pepper
1 small head broccoli, sliced into florets
1-2 Tbsp extra virgin olive oil (EVO)
¼ cup Kernelz walnut pieces , toasted
2 duck breasts, at room temperature
Giusti balsamic glaze or Giusti Riccardo or Calogiuri originale or infused Vincotto

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 farro mixture.

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 in 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.

Grid  List 

5 Item(s)

per page
  • Girolomoni Farro Perlato

    Girolomoni Organic Farro Perlato

    Grown organically in Italy, this pearled farro has a nutty flavour and maintains an al dente texture when cooked. Triticum Dicoccum is an ancient grain making this farro healthy, digestible and full of nutritional vitamins and fibre.

    Use as a base for salads for a nutritious meal, add to braises and hearty soups or serve with osso buco or lamb shanks. Can be toasted prior to cooking to intensify the nutty flavour.

    Dairy-free. Suitable for vegetarians and vegans.

    Learn More
    109 -

  • Giusti Balsamic Glaze

    Giusti Balsamic Glaze

    Unlike other glazes on the market, which have only 20% grape content and are artificially thickened, this contains 60% grape. It is a thick, tangy yet creamy glaze. Use freely on just about everything, including strawberries, of course.

    Also available in a 500ml bottle.

    Learn More
    109 -

  • Pons Traditional Extra Virgin Olive Oil

    Pons Traditional Extra Virgin Olive Oil

    From Catalonia, Spain, an EVO pressed from Cornicabra and Arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft finish. Recommended for everyday use in all types of cooking.

    Also available in a 750ml bottle or 3 litre tin. 

    Learn More
    109 -

  • Sabato Pesto

    Sabato Pesto

    This is genuine sweet basil pesto with Pecorino and Parmigiano cheeses, pine nuts and cashews. It is wonderfully fresh tasting. Add to any of our short Rustichella pastas such as Casareccia, Fusilli or Farfalloni.

    Also available in a 180g jar and 650g jar.

    Learn More
    109 -

  • Kernelz Walnut Pieces 120g

    Kernelz Walnut Pieces

    Sweet, creamy walnut pieces. Grown from local cultivars in Christchurch.

    Use these in a salad of red cabbage, baby spinach and goats cheese.

    Learn More
    109 -

Grid  List 

5 Item(s)

per page


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.