Seared Duck Breast with Cherry-Port Pan Sauce, Roasted Brussels & Farro Pilaf

Serves 3

Ingredients

• 3 (6-oz each), skin on duck breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 sprigs fresh thyme
• 1 large, minced shallot
• 1 cup frozen cherries
• 1/3 cup port wine
• 2 tbsp balsamic vinegar
• 1/2 cup chicken stock
• 2 tbsp unsalted butter
• 12 oz, halved Brussels sprouts
• 2 tbsp olive oil
• 3/4 cup pearled farro
• 2, minced garlic cloves
• 1/4 cup chopped fresh parsley
• 1 tsp lemon juice

Instructions

1. 1Score duck skin in a crosshatch pattern; season both sides with salt, pepper, and thyme leaves. Let sit 10 minutes.
2. 2Bring 2½ cups water to a boil; add farro and salt. Simmer 18–20 minutes until tender. Drain if needed.
3. 3Preheat oven to 425 °F. Toss Brussels sprouts with olive oil, salt, and pepper on a sheet pan. Roast 18 minutes until charred and tender.
4. 4Place duck breasts skin-side down in a cold cast-iron skillet. Turn heat to medium-low; render fat slowly 8–10 minutes until skin is deep golden and crisp. Flip and sear 3–4 minutes more for medium-rare (internal 130 °F). Rest 5 minutes before slicing.
5. 5Pour off all but duck fat. Add minced shallot and cook 1 minute. Add cherries, port, balsamic, and stock; simmer 5 minutes until reduced by half and cherries soften.
6. 6Remove sauce from heat and swirl in butter. Season to taste.
7. 7Sauté garlic in remaining olive oil 30 seconds. Fold into cooked farro with parsley, lemon juice, and remaining butter.
8. 8Slice rested duck against the grain. Plate with farro pilaf, roasted Brussels, and generous spoonfuls of glossy cherry-port sauce.