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

Seared duck breast has long been a French bistro favorite, prized for its crisp skin and rosy center. Here it meets a glossy cherry-port pan sauce, earthy roasted baby beets, and a nutty farro pilaf for a balanced date-night plate.

Serves 4

Estimate for one serving

• 720 cal
• 42g protein
• 62g carbs
• 32g fat
• 10g fiber

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Ingredients

• 4 (6-oz each) duck breasts
• 2 cups fresh cherries
• 3/4 cup port wine
• 2 tbsp balsamic vinegar
• 1.5 lb baby beets
• 1.5 cups pearl farro
• 3 shallots
• 4 fresh thyme sprigs
• 3 cups chicken stock
• 4 tbsp unsalted butter
• 3 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1 tsp fresh cracked black pepper

Instructions

1. 1Preheat oven to 425 °F. Trim and halve baby beets, toss with olive oil, salt and pepper on a sheet pan and roast until tender and caramelized, 25-30 minutes.
2. 2Rinse farro, then toast in a dry saucepan over medium heat 3 minutes until fragrant.
3. 3Add olive oil and minced shallots, cook until translucent, then stir in farro and chicken stock with thyme sprigs.
4. 4Bring to a boil, reduce to simmer, cover and cook 18-20 minutes until farro is chewy-tender; rest 5 minutes off heat.
5. 5Score duck skin in a crosshatch pattern, season both sides generously with salt and pepper.
6. 6Place duck skin-side down in a cold large skillet, turn heat to medium and render fat slowly 8-10 minutes until skin is mahogany and crisp.
7. 7Flip, add remaining butter and thyme, baste 2 minutes then transfer to a plate to rest 8 minutes (internal 130 °F for medium-rare).
8. 8Pour off all but duck fat, add pitted halved cherries and cook 2 minutes, deglaze with port and balsamic, reduce until syrupy, swirl in butter for glossy sauce.
9. 9Slice rested duck against the grain, serve over farro pilaf with roasted beets and generous spoonfuls of cherry-port sauce.