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
Mise En Place
Large Pot with Lid
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
- 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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