Seared Duck & Balsamic-Grape Pan Sauce

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the peppers. Roughly chop the artichokes. Peel and finely chop the shallot. Remove and discard any stems from the grapes; halve the grapes. Roughly chop the parsley leaves and stems. In a bowl, combine the demi-glace, vinegar, honey (kneading the packet before opening), and 1 tablespoon of water.

Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the arugula, chopped peppers, chopped artichokes, cheese (crumbling before adding), and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a medium pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.) Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

While the duck rests, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the halved grapes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined.

Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the finished farro topped with the sliced duck (skin side up) and pan sauce. Garnish with the chopped parsley and almonds. Enjoy!