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Succulent Duck Breast with Mango-Fennel Farro and Creamy Pistachio Goat Cheese Sauce
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- 4 duck breasts (approximately 1.5 lbs total)
- 2 medium bulbs of fennel, thinly sliced
- 1 ripe mango, peeled, pitted, and diced
- 2 tablespoons fresh tarragon, chopped
- 1 teaspoon smoked paprika
- 4 ounces goat cheese
- 1 cup farro
- 1/2 cup pistachios, roughly chopped
- 1 cup coconut milk
- 1/2 cup pickled red onions
- Salt and pepper to taste
1. Prepare the Farro:
- Rinse 1 cup of farro under cold water. In a medium saucepan, combine farro with 3 cups of water and a pinch of salt. Bring to a boil, reduce the heat to low, and let it simmer, uncovered, for about 30 minutes or until tender. Drain any excess water and set aside.
2. Prepare the Duck Breasts:
- Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt, pepper, and smoked paprika.
- Place a dry ovenproof skillet over medium heat and add the duck breasts, skin side down. Cook for about 6-8 minutes or until the skin is golden and crispy. Flip the duck breasts and cook for another 2 minutes to sear the other side.
- Transfer the skillet to a preheated oven at 400°F. Roast for 5-7 minutes for medium-rare or longer if desired. Remove from the oven and let the duck breasts rest on a cutting board for 5 minutes before slicing.
3. Prepare the Mango-Fennel Salad:
- In a large bowl, combine the thinly sliced fennel, diced mango, and pickled red onions. Add a sprinkle of salt, pepper, and half of the chopped tarragon, then gently toss to combine.
4. Make the Pistachio Goat Cheese Sauce:
- In a small saucepan over low heat, combine the goat cheese and coconut milk, stirring until smooth and creamy. Add the remaining tarragon and half of the chopped pistachios. Season with a pinch of salt and let it simmer for 2-3 minutes.
5. Plate the Dish:
- Arrange a bed of farro on a plate and top it with the mango-fennel salad. Slice the duck breasts and place them over the salad. Drizzle with the pistachio goat cheese sauce. Garnish with the remaining pistachios. Serve immediately and enjoy!
- PT15M
- 15 minutes
- PT45M
- 45 minutes
- PT1H
- 1 hour
- Dinner
- Duck breast
- Fennel
- Mango
- Gourmet
- Farro
- Goat cheese
- Pistachios
- Elegant dinner
- Coconut milk
- Serves 4 adults
- Approximately 2200 calories total (around 550 calories per serving)
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Succulent Duck Breast with Mango-Fennel Farro and Creamy Pistachio Goat Cheese Sauce
Ingredients
- 4 duck breasts (approximately 1.5 lbs total)
- 2 medium bulbs of fennel, thinly sliced
- 1 ripe mango, peeled, pitted, and diced
- 2 tablespoons fresh tarragon, chopped
- 1 teaspoon smoked paprika
- 4 ounces goat cheese
- 1 cup farro
- 1/2 cup pistachios, roughly chopped
- 1 cup coconut milk
- 1/2 cup pickled red onions
- Salt and pepper to taste
Instructions
1. Prepare the Farro:
- Rinse 1 cup of farro under cold water. In a medium saucepan, combine farro with 3 cups of water and a pinch of salt. Bring to a boil, reduce the heat to low, and let it simmer, uncovered, for about 30 minutes or until tender. Drain any excess water and set aside.
2. Prepare the Duck Breasts:
- Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt, pepper, and smoked paprika.
- Place a dry ovenproof skillet over medium heat and add the duck breasts, skin side down. Cook for about 6-8 minutes or until the skin is golden and crispy. Flip the duck breasts and cook for another 2 minutes to sear the other side.
- Transfer the skillet to a preheated oven at 400°F. Roast for 5-7 minutes for medium-rare or longer if desired. Remove from the oven and let the duck breasts rest on a cutting board for 5 minutes before slicing.
3. Prepare the Mango-Fennel Salad:
- In a large bowl, combine the thinly sliced fennel, diced mango, and pickled red onions. Add a sprinkle of salt, pepper, and half of the chopped tarragon, then gently toss to combine.
4. Make the Pistachio Goat Cheese Sauce:
- In a small saucepan over low heat, combine the goat cheese and coconut milk, stirring until smooth and creamy. Add the remaining tarragon and half of the chopped pistachios. Season with a pinch of salt and let it simmer for 2-3 minutes.
5. Plate the Dish:
- Arrange a bed of farro on a plate and top it with the mango-fennel salad. Slice the duck breasts and place them over the salad. Drizzle with the pistachio goat cheese sauce. Garnish with the remaining pistachios. Serve immediately and enjoy!
Preparation Time
- PT15M
- 15 minutes
Cooking Time
- PT45M
- 45 minutes
Total Time
- PT1H
- 1 hour
Type of dish
- Dinner
Keywords
- Duck breast
- Fennel
- Mango
- Gourmet
- Farro
- Goat cheese
- Pistachios
- Elegant dinner
- Coconut milk
Recipe Yield
- Serves 4 adults
Calories
- Approximately 2200 calories total (around 550 calories per serving)
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