Tuck’s Duck
Chef Tucker
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
American
Author:
Chef Tucker
Servings
1-2
Prep Time
30 minutes
Cook Time
30 minutes
Hey health-conscious foodies, Chef Tucker here! Enjoy the wholesome goodness of Tuck’s Duck & Warm Farro Salad. We'll roast succulent duck breast until tender, then slice it over a bed of warm farro mixed with fresh greens, cherry tomatoes, and a zesty vinaigrette. This salad is hearty yet light, perfect for a nutritious lunch or dinner that satisfies both palate and appetite.🥗🦆
Ingredients
- 2 duck breasts
- ½ cup farro
- 1½ cups chicken broth
- 2 bay leaves
-
Balinese Truffle Salt, to taste
- ¼ cup pine nuts
- 1½ tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons Brown Butter Truffle Honey
- ¼ cup extra virgin olive oil
- 1 Granny Smith apple
- 1 ounce Parmesan
- ½ bunch basil
- 2 cloves garlic
- ¼ bunch thyme
- 3 tablespoons unsalted butter
- 1 cup arugula
-
Balinese Truffle Salt, to taste
- Ground black pepper, to taste
- Cutting board
- Microplane
- Knife
- Large saute pan
- Metal spoon
- Tongs
- Plate with paper towels
- Small pot
- 2 sheet trays
- 2 mixing bowls
- Whisk
- Wooden spoon
- Cup measure
- Measuring spoons
MISE EN PLACE 🔪
Directions
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 Balinese Truffle 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.