Name: Roasted Duck Breasts with Farro Risotto and Duck Confit
Yield: Makes 4 servings
Ingredients: 1 onion, chopped; 1 carrot, chopped; 4 garlic cloves, chopped; 2 fresh thyme sprigs; 1 teaspoon sea salt; 2 ducks, legs, thighs, and breasts cut from carcasses; carcasses quartered; 4 cups rendered duck fat; 3 tablespoons chopped leek (white and pale green parts); 2 tablespoons chopped celery; 2 tablespoons chopped onion; 2 tablespoons chopped carrot; 1/2 cup ruby Port; 6 cups water; 10 whole black peppercorns; 1 tablespoon butter; 1 cup farro*; 8 cups water; 1/2 cup plus 1 tablespoon olive oil; 2 tablespoons (1/4 stick) butter; 1/4 cup chopped shallots; 2/3 cup dry red wine; 2 cups low-salt chicken broth; 2 tablespoons freshly grated Parmesan cheese; 1 teaspoon vegetable oil; 1/2 cup honey; 3/4 cup assorted chopped nuts (such as pistachios, hazelnuts, and pecans); 1 whole star anise**

This impressive dish is served at Le Cirque 2000 in New York. Order two 5-pound fresh ducklings from a butcher. Ask the butcher to cut each duck into two boneless breasts, two leg pieces, and two thigh pieces. Reserve the carcasses for making the sauce. You will probably need to order the rendered duck fat as well.

Recipe notes

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