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Enter New Ingredients```html
- 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)
```
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)
```
Succulent Duck Breast with Mango-Fennel Farro and Creamy Pistachio Goat Cheese Sauce
```html
- 4 duck breasts (approximately 680 grams total)
- 2 medium bulbs of fennel, thinly sliced (about 600 grams)
- 1 ripe mango, peeled, pitted, and diced (approximately 200 grams)
- 2 tablespoons fresh tarragon, chopped (about 10 grams)
- 1 teaspoon smoked paprika (approximately 2 grams)
- 4 ounces goat cheese (about 115 grams)
- 1 cup farro (approximately 200 grams)
- 1/2 cup pistachios, roughly chopped (approximately 65 grams)
- 1 cup coconut milk (approximately 240 milliliters)
- 1/2 cup pickled red onions (approximately 75 grams)
- Salt and pepper to taste
1. Prepare the Farro:
- Rinse 200 grams of farro under cold water. In a medium saucepan, combine farro with 750 milliliters of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low. Allow the farro to simmer, uncovered, for about 30 minutes, or until it becomes tender. Drain any excess water and set the farro aside for later use.
2. Prepare the Duck Breasts:
- Start by patting the 680 grams of duck breasts dry with paper towels. Using a sharp knife, carefully score the skin of the duck in a crosshatch pattern, taking care not to cut into the meat beneath. Season both sides of the duck breasts generously with salt, pepper, and 2 grams of smoked paprika.
- Place a dry, ovenproof skillet over medium heat, and add the duck breasts to the pan, skin side down. Allow the duck to cook undisturbed for approximately 6-8 minutes, or until the skin is a beautiful golden brown and crisp. Flip the duck breasts over and cook for an additional 2 minutes to sear the other side.
- Transfer the skillet to an oven preheated to 200°C (400°F). Roast the duck breasts in the oven for 5-7 minutes for medium-rare doneness, or longer if you prefer them more well-done. Once finished, remove the skillet from the oven and allow the duck breasts to rest on a cutting board for 5 minutes before slicing.
3. Prepare the Mango-Fennel Salad:
- In a large mixing bowl, combine 600 grams of thinly sliced fennel, 200 grams of diced mango, and 75 grams of pickled red onions. Season the mixture with salt, pepper, and half of the 10 grams of chopped tarragon. Gently toss all ingredients together until well combined.
4. Make the Pistachio Goat Cheese Sauce:
- In a small saucepan set over low heat, combine 115 grams of goat cheese with 240 milliliters of coconut milk. Stir the ingredients together until the mixture is smooth and creamy. Add the remaining chopped tarragon and half of the 65 grams of chopped pistachios. Season the sauce with a pinch of salt, and let it simmer for 2-3 minutes to allow the flavors to meld together.
5. Plate the Dish:
- To serve, arrange a generous portion of farro on each plate as a base. Top the farro with the prepared mango-fennel salad. Slice the rested duck breasts and place them artfully over the salad. Drizzle the entire dish with the creamy pistachio goat cheese sauce, and garnish with the remaining chopped pistachios for added texture. 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)
```
Succulent Duck Breast with Mango-Fennel Farro and Creamy Pistachio Goat Cheese Sauce
Ingredients
- 4 duck breasts (approximately 680 grams total)
- 2 medium bulbs of fennel, thinly sliced (about 600 grams)
- 1 ripe mango, peeled, pitted, and diced (approximately 200 grams)
- 2 tablespoons fresh tarragon, chopped (about 10 grams)
- 1 teaspoon smoked paprika (approximately 2 grams)
- 4 ounces goat cheese (about 115 grams)
- 1 cup farro (approximately 200 grams)
- 1/2 cup pistachios, roughly chopped (approximately 65 grams)
- 1 cup coconut milk (approximately 240 milliliters)
- 1/2 cup pickled red onions (approximately 75 grams)
- Salt and pepper to taste
Instructions
1. Prepare the Farro:
- Rinse 200 grams of farro under cold water. In a medium saucepan, combine farro with 750 milliliters of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low. Allow the farro to simmer, uncovered, for about 30 minutes, or until it becomes tender. Drain any excess water and set the farro aside for later use.
2. Prepare the Duck Breasts:
- Start by patting the 680 grams of duck breasts dry with paper towels. Using a sharp knife, carefully score the skin of the duck in a crosshatch pattern, taking care not to cut into the meat beneath. Season both sides of the duck breasts generously with salt, pepper, and 2 grams of smoked paprika.
- Place a dry, ovenproof skillet over medium heat, and add the duck breasts to the pan, skin side down. Allow the duck to cook undisturbed for approximately 6-8 minutes, or until the skin is a beautiful golden brown and crisp. Flip the duck breasts over and cook for an additional 2 minutes to sear the other side.
- Transfer the skillet to an oven preheated to 200°C (400°F). Roast the duck breasts in the oven for 5-7 minutes for medium-rare doneness, or longer if you prefer them more well-done. Once finished, remove the skillet from the oven and allow the duck breasts to rest on a cutting board for 5 minutes before slicing.
3. Prepare the Mango-Fennel Salad:
- In a large mixing bowl, combine 600 grams of thinly sliced fennel, 200 grams of diced mango, and 75 grams of pickled red onions. Season the mixture with salt, pepper, and half of the 10 grams of chopped tarragon. Gently toss all ingredients together until well combined.
4. Make the Pistachio Goat Cheese Sauce:
- In a small saucepan set over low heat, combine 115 grams of goat cheese with 240 milliliters of coconut milk. Stir the ingredients together until the mixture is smooth and creamy. Add the remaining chopped tarragon and half of the 65 grams of chopped pistachios. Season the sauce with a pinch of salt, and let it simmer for 2-3 minutes to allow the flavors to meld together.
5. Plate the Dish:
- To serve, arrange a generous portion of farro on each plate as a base. Top the farro with the prepared mango-fennel salad. Slice the rested duck breasts and place them artfully over the salad. Drizzle the entire dish with the creamy pistachio goat cheese sauce, and garnish with the remaining chopped pistachios for added texture. 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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