Succulent Duck Breast with Tropical Mango, Creamy Farro, and Pistachio Crunch

Ingredients

- 4 duck breasts, approximately 6 ounces each
- 1 bulb fennel, thinly sliced
- 1 ripe mango, peeled and diced
- 2 tablespoons fresh tarragon, chopped
- 1 teaspoon smoked paprika
- 4 ounces goat cheese
- 1 cup farro
- 1/4 cup shelled pistachios, roughly chopped
- 1 cup coconut milk
- 1/2 cup pickled red onions

Instructions

1. Prepare the Farro:
- Rinse 1 cup of farro under cold water.
- In a saucepan, combine the farro with 3 cups of water and a pinch of salt. Bring to a boil and then reduce to a simmer. Cook until tender, about 25 minutes. Drain and set aside.

2. Preheat the Oven:
- Set your oven to 400°F for roasting the duck breasts.

3. Prepare the Duck:
- Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat.
- Season the duck with salt, pepper, and smoked paprika evenly on both sides.

4. Pan Fry the Duck:
- Heat a skillet over medium-high heat. Place the duck breasts skin-side down without any added oil.
- Cook for 6-8 minutes until the skin is crispy and golden. Flip and cook the other side for 3-4 minutes.

5. Finish in the Oven:
- Transfer the duck breasts to the preheated oven directly in the skillet. Roast for an additional 5-7 minutes for medium-rare. Longer if desired.
- Remove from oven and let the duck rest for at least 5 minutes.

6. Prepare the Fennel:
- In the same skillet, remove excess fat leaving about 1 tablespoon. Add the sliced fennel and sauté over medium heat until tender, around 5 minutes.

7. Make the Creamy Farro:
- Reheat the cooked farro in a separate saucepan. Stir in the coconut milk, goat cheese, and fresh tarragon. Cook over low heat until creamy and well-combined.

8. Assemble the Dish:
- Slice the duck breasts thinly. On each plate, spread a generous portion of creamy farro.
- Top with sautéed fennel and a few slices of duck breast.
- Garnish with diced mango, chopped pistachios, and pickled red onions.

9. Final Touch:
- Drizzle a little leftover duck fat from the pan over the dish for extra flavor.

Preparation Time

P0Y0M0DT0H20M 20 minutes

Cooking Time

P0Y0M0DT0H45M 45 minutes

Total Time

P0Y0M0DT1H5M 1 hour and 5 minutes

Type of dish

Dinner, Main Course

Keywords

Duck breast, Tropical, Creamy farro, Pistachios, Mango, Coconut milk, Gourmet, Pan fry, Oven roast, Sophisticated

Recipe Yield

Serves 4 adults

Calories

Total: 2,400 calories (approximately 600 calories per serving)

Ingredients

- 4 duck breasts, approximately 170 grams each
- 1 bulb fennel, thinly sliced
- 1 ripe mango, peeled and diced
- 2 tablespoons fresh tarragon, chopped
- 1 teaspoon smoked paprika
- 113 grams goat cheese
- 200 grams farro
- 60 grams shelled pistachios, roughly chopped
- 250 milliliters coconut milk
- 120 grams pickled red onions

Instructions

1. Prepare the Farro:
- Begin by rinsing 200 grams of farro under cold running water to remove any impurities.
- In a medium saucepan, combine the rinsed farro with 750 milliliters of water and a pinch of salt. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and let the farro simmer for approximately 25 minutes, or until it's tender.
- Drain any excess water and set the cooked farro aside.

2. Preheat the Oven:
- Preheat your oven to 200°C (392°F), as you'll be using it to finish cooking the duck breasts.

3. Prepare the Duck Breasts:
- Pat the duck breasts dry with paper towels. On the skin side, use a sharp knife to score shallow cuts in a crosshatch pattern, being careful not to cut into the meat itself.
- Season both sides of each breast with salt, pepper, and 1 teaspoon of smoked paprika.

4. Pan-Fry the Duck:
- Heat a skillet over medium-high heat. Place the duck breasts in the skillet skin-side down, without any added oil, as the duck will render its own fat.
- Let the duck cook undisturbed for 6-8 minutes, allowing the skin to become crispy and golden. Flip the duck breasts over and sear the other side for an additional 3-4 minutes.

5. Finish in the Oven:
- Transfer the entire skillet with the duck breasts to the preheated oven. Roast them for 5-7 minutes for medium-rare, or longer if you prefer a different level of doneness.
- Remove the skillet from the oven and let the duck rest on a cutting board for at least 5 minutes before slicing.

6. Prepare the Fennel:
- Use the same skillet, and remove any excess duck fat, leaving about 1 tablespoon behind. Add the thinly sliced fennel to the skillet.
- Sauté the fennel over medium heat until it is tender and lightly caramelized, which should take about 5 minutes.

7. Make the Creamy Farro:
- In a separate saucepan, reheat the cooked farro over low heat. Stir in 250 milliliters of coconut milk, 113 grams of goat cheese, and 2 tablespoons of chopped fresh tarragon.
- Stir continuously until the farro is creamy and well combined with the other ingredients.

8. Assemble the Dish:
- Thinly slice the rested duck breasts. On each serving plate, spoon a generous portion of the creamy farro.
- Top the farro with the sautéed fennel and several slices of duck.
- Garnish with diced mango, 60 grams of chopped pistachios, and 120 grams of pickled red onions.

9. Final Touch:
- For added flavor, drizzle a small amount of the leftover duck fat from the pan over each assembled dish before serving.

Preparation Time

P0Y0M0DT0H20M

20 minutes

Cooking Time

P0Y0M0DT0H45M

45 minutes

Total Time

P0Y0M0DT1H5M

1 hour and 5 minutes

Type of Dish

Main Course, Dinner

Keywords

Duck breast, Tropical, Creamy farro, Pistachios, Mango, Coconut milk, Gourmet, Pan fry, Oven roast, Sophisticated

Recipe Yield

Serves 4 adults

Calories

Total: 2,400 calories (approximately 600 calories per serving)