Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the poaching liquid by combining 4 cups of chicken broth, 0.5 cup of dry white wine, the zest of 1 orange, juice of 0.5 orange, 2 sprigs of fresh rosemary, and 2 peeled garlic cloves in a large pot over medium heat.

2. 2

   Bring the poaching liquid to a gentle simmer, then carefully add 2 duck breasts (about 350-400 grams each), ensuring they are submerged with the skin side down initially.

3. 3

   Gently poach the duck breasts for 12-15 minutes, or until an internal temperature of 130-135°F (54-57°C) is reached for a medium-rare finish, then remove the duck from the liquid and let them rest on a cutting board.

4. 4

   While the duck rests, heat 1 tablespoon of olive oil in a separate medium saucepan over medium heat and sauté 1 finely chopped medium shallot until it becomes translucent, about 3 minutes.

5. 5

   Add 1 cup of pearled farro to the saucepan and toast it for 2 minutes, then gradually add 2 cups of vegetable broth, 0.5 cup at a time, stirring until each addition is almost completely absorbed before adding more.

6. 6

   Continue cooking the farro until it is tender and all the broth is absorbed, which typically takes about 20-25 minutes, then season with salt and black pepper to taste.

7. 7

   Slice the rested duck breasts against the grain into desired portions, season with a pinch of salt and freshly ground black pepper.

8. 8

   Serve the sliced duck breasts immediately alongside the prepared pearled farro, drizzled with a spoonful of the flavorful poaching liquid.