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Tuck’s Duck & Warm Farro Salad Class
Before you start
- Remove the duck breasts from the fridge to temper 10-20 minutes before cooking.
What you'll learn
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Pan sear the most tender duck breast with irresistibly crispy skin.
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Chiffonade herbs and face edges for perfect squares.
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Make delicious warm Farro Salad with Dijon and Truffle Honey Vinaigrette.
Mise En Place
Whisk
Knife
Paper Towels
Measuring Spoons
Measuring Cups
Chopping Board
Plate
Saute Pan
Wooden Spoon
Large Pot with Lid
Microplane
Tongs
Spoon
Bowl
Sheet Tray
Shopping List
Duck breasts, 2x
Farro, ½ cup
Chicken broth, 1½ cups
Bay leaves, 2x
Balinese Truffle Salt, to taste
Pine nuts, ¼ cup
Dijon mustard, 1½ tbsp
Apple cider vinegar, 2 tbsp
Brown Butter Truffle Honey, 2 tbsp
Extra virgin olive oil, ¼ cup
Parmesan, 1 oz
Basil, ½ bunch
Granny Smith apple, 1x
Cloves garlic, 2x
Thyme, ¼ bunch
Unsalted butter, 3 tbsp
Arugula, 1 cup
Kosher salt, to taste
Ground black pepper, to taste
Prep
- Preheat your oven to 325F
- Dry the duck breasts well with a paper towel and place them onto a plate, skin side up. Place in the freezer for about 5-10 minutes to get the skin firm.
- In a small pot on medium-high heat, stir together the farro, broth, bay leaf, and a pinch of Balinese Truffle Salt.
- When the broth begins to boil, turn the heat to medium-low. Simmer, stirring occasionally, until the liquid has absorbed and the farro is al dente, about 20 minutes. Remove the bay leaf and spread in one thin layer on a sheet tray. Set aside to cool.
- Once the skin on the duck breasts has hardened a bit, we’re going to score the duck! Now, lay them on a plate lined with paper towels to temper on the counter.
- Sanitize your cutting board well. This is important!
- Meanwhile, spread the pine nuts in one layer on a sheet tray and roast until golden brown and delicious, about 5 minutes. Set aside.
- To make the vinaigrette, whisk together the 1½ tablespoons of mustard, 2 tablespoons of apple cider vinegar, 2 tablespoons of Brown Butter Truffle Honey, and a pinch of Balinese Truffle Salt in a large mixing bowl. Slowly whisk in the olive oil to emulsify. Set aside.
- Chiffonade the basil. Grate the parmesan.
- Smash the garlic with the palm of your hand. Set aside, along with the thyme and 3 tablespoons butter.
- Cube the apple.
How to cook
- Pat the duck breasts dry and add them to a cold saute pan, fat side down.
- Season with a healthy pinch of kosher salt and cook until the skin is browned and crispy, about 5-7 minutes. Flip and cook, meat side down, for a few minutes.
- Turn the heat to low and add the garlic, thyme, and butter. Baste the duck until cooked to desired doneness, about 30 seconds to a minute. Remove from the pan and set on a plate to rest.
- Meanwhile, transfer the farro to a large mixing bowl. Gently stir in the apple, arugula, basil, pine nuts, and Parmesan. Stir in the vinaigrette to taste, and season with Balinese Truffle Salt.
- Slice that delicious duck breast, top with the crispy fried shallots, and plate alongside that beautiful warm farro salad.
From the chef
Chef Tucker here! Learn how to pan-sear duck breast like a pro, just like we did at Michelin-starred kitchens: we'll score and render and baste and flip so the skin gets nice and crispy, and the meat stays super tender. From there, we'll serve your beautiful duck alongside a delicious warm Farro Salad with my favorite Dijon and Truffle Honey Vinaigrette!
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