Grilled Duck Breast on a Honey Roasted Carrot-Farro-Herb Salad with Cider Jus

Name: Grilled Duck Breast on a Honey Roasted Carrot-Farro-Herb Salad with Cider Jus
Total time: 1 h
Yield: 4
Ingredients: 24 ounces duck breasts Muscovy; salad Honey Roasted Carrot Farro, recipe below; cider Jus, recipe below; 1/2 cup honey; 2 pounds carrots peeled and slant-cut on a bias as well as turning them as you cut. They should look like triangles; 1 teaspoon cumin seed; 2 medium red onions julienne, 1/4” thin strips; 1 tablespoon fresh thyme chopped; 2 tablespoons lemon juice; 1/4 cup extra virgin olive oil; 1 cup farro cook for 15 minutes in water then drain; 1/4 cup pistachios toasted; 2 tablespoons sherry vinegar; 1/4 cup tarragon leaves whole; 1/2 cup parsley leaves whole; 1 cup baby arugula; chives several, cut into 1-inch lengths; chive blossoms several, broken into pieces, optional; borage several, flowers, optional; 2 cups apple cider; 1 cup chicken broth; 2 tablespoons minced shallots; 2 sprigs thyme; 1 teaspoon anise seed or 2 star anise; 1 cinnamon stick; 1 tablespoon apple cider vinegar; 1 stick unsalted butter cut in small pieces, kept cold; 1 lemon; salt; pepper

SARA MOULTON

30Ingredients

60Minutes

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Ingredients

US|METRIC

4 SERVINGS

24 oz. duck breasts (Muscovy)

salad (Honey Roasted Carrot Farro, recipe below)

cider (Jus, recipe below)

1/2 cup honey

2 lb. carrots (peeled and slant-cut on a bias as well as turning them as you cut. They should look like triangles)

1 tsp. cumin seed

2 medium red onions (julienne, 1/4” thin strips)

1 Tbsp. fresh thyme (chopped)

2 Tbsp. lemon juice

1/4 cup extra virgin olive oil

1 cup farro (cook for 15 minutes in water then drain)

1/4 cup pistachios (toasted)

2 Tbsp. sherry vinegar

1/4 cup tarragon leaves (whole)

1/2 cup parsley leaves (whole)

1 cup baby arugula

chives (several, cut into 1-inch lengths)

chive blossoms (several, broken into pieces, optional)

borage (several, flowers, optional)

2 cups apple cider

1 cup chicken broth

2 Tbsp. minced shallots

2 sprigs thyme

1 tsp. anise seed (or 2 star anise)

1 cinnamon stick

1 Tbsp. apple cider vinegar

1 stick unsalted butter (cut in small pieces, kept cold)

1 lemon

salt

pepper

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Grilled Duck Breast on a Honey Roasted Carrot-Farro-Herb Salad with Cider Jus

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