Seared Duck & Balsamic-Grape Pan Sauce with Arugula, Artichoke & Farro Salad
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Seared Duck & Balsamic-Grape Pan Sauce

with Arugula, Artichoke & Farro Salad

55 MIN
+$12.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Sweet and savory flavors abound thanks to the rich pan sauce of juicy grapes, balsamic vinegar, honey, and butter that we’re spooning over crispy-skin duck breasts, plus a hearty grain salad served underneath.

TECHNIQUE TO HIGHLIGHT
Once you finish cooking the duck, you’ll drain the rendered fat into a small bowl to solidify. We highly recommend storing the fat in your refrigerator for future use! Swap it in for other cooking oils for added richness and depth of flavor.
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Seared Duck & Balsamic-Grape Pan Sauce with Arugula, Artichoke & Farro Salad
Title
  • 2 Skin-On Duck Breasts
  • 2 Tbsps Sliced Roasted Almonds
  • 2½ Tbsps Chicken Demi-Glace
  • 2 tsps Honey
  • 1 oz Salted Butter
  • 2 Tbsps Balsamic Vinegar
  • ½ cup Semi-Pearled Farro
  • ¼ cup Marinated Artichoke Hearts
  • ½ oz Pickled Peppadew Peppers
  • 1 bunch Parsley
  • 2 oz Arugula
  • 0.7 oz Grana Padano Cheese
  • 4 oz Red Seedless Grapes
  • 1 Shallot

Seared Duck & Balsamic-Grape Pan Sauce

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the 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.

2 Cook & finish the farro

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.

Cook & finish the farro
Cook the duck
3 Cook the duck

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. 

4 Make the pan sauce

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.

Make the pan sauce
Slice the duck & serve your dish
5 Slice the duck & serve your dish

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!

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