Pan-Seared Duck Breasts with Dried Tart Cherry and Hazelnut Farro with Pickled Fennel

I’ve cooked, and subsequently eaten, a lot of duck in pursuit of the perfect duck breast. It’s a tough job but someone’s gotta do it. It’s been a long journey but I’ve found that starting with a cold pan allows the delicious nectar that is duck fat to slowly render out and allow the skin to be crisped to perfection. This recipe generously serves two but can easily be multiplied for larger groups. But hey, two is romantic. Cook this for your lover.

PREP TIME: 15 MINUTES

COOK TIME: 45 MINUTES

YIELD: SERVES 2

Ingredients

For the pickled fennel:

1 medium head fennel, cored and thinly sliced

½ cup white wine vinegar

1 orange, juiced, about ¼ cup

2 Tablespoons sugar

1 teaspoon kosher salt

1 bay leaf

½ cup farro

2 duck breast halves, 13-14 ounces

Kosher salt

1 large shallot, finely diced

2 garlic cloves, minced

¼ cup dry white wine

1 cup chicken stock

½ cup dried tart cherries, roughly chopped

¼ cup roughly chopped lightly toasted hazelnuts

2 Tablespoons unsalted butter

1 teaspoon lemon juice

Kosher salt and freshly ground black pepper

Large handful watercress

Flaky salt, for garnish

Method

To make the pickled fennel, combine all ingredients except the fennel in a small saucepan and bring to a simmer over low heat. Place fennel in a medium bowl and carefully pour brine over it. Let it cool then transfer to a clean glass jar. Cover with a lid and refrigerate for up to one month.

Cook farro according to package directions. Meanwhile, pat duck breasts thoroughly dry. Using a sharp knife, score the skin of the breasts in about a ½-inch crosshatch, taking care not to cut into the meat. Season both sides of the breasts generously with kosher salt. Place breasts skin side down in a cold cast iron skillet or heavy-bottomed pan and cook over medium-low heat until skin is crispy and deep, golden brown, about 15 minutes. Increase heat to medium, flip the duck and cook a further 3-5 minutes depending on size of breasts and desired doneness. An internal temperature of 130F should yield a perfect medium-rare breast. Remove from pan to rest, skin side up. Keep warm but do not cover.

Pour off all duck fat except about 1 Tablespoon. Add shallots to the pan and cook over medium heat until slightly translucent, about 1 minute. Add garlic and cook until beginning to brown, 1-2 minutes. Deglaze the pan with white wine, then pour yourself a glass. By then the wine will be reduced by half, add chicken stock and cherries and reduce liquid by half, about 4-5 minutes. Reduce heat to low and add hazelnuts, butter, and lemon juice and stir until butter is melted and fully incorporated. Add cooked and drained farro and toss to coat. Season with salt and pepper to taste.

Toss together about 1/4 cup of pickled fennel and watercress. Slice duck breasts. Feel free to stir in accumulated duck juices to farro mixture. Place farro on dinner plates and top with pickled fennel and watercress salad. Arrange sliced duck breasts alongside and garnish with flaky salt. Serve immediately.

A note on dried tart cherries: they can sometimes be hard to come by. These should be available at your local gourmet grocer but in a pinch they can be substituted for dried cranberries. However, I recommend seeking out dried tart cherries, buying the largest amount you can find, and living happily ever after.