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Seared Duck Breast with Tomato and Herb Farro
Seared Duck Breast with Tomato and Herb Farro

Seared Duck Breast with Tomato and Herb Farro
A hearty and flavorful dinner featuring seared duck breast paired with a tomato and herb farro.
Seared Duck Breast with Tomato and Herb Farro
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 150
    g
     farro
  • 3
    item
     tomato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Seared Duck Breast with Tomato and Herb Farro
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breasts and season with salt and black pepper.
  3. Heat a skillet over medium-high heat and sear the duck breasts skin-side down until golden brown, about 6-8 minutes.
  4. Flip the duck breasts and transfer the skillet to the oven. Roast for an additional 8-10 minutes.
  5. While the duck is cooking, cook the farro according to package instructions.
  6. In a separate pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  7. Add chopped tomatoes and thyme to the pan, cooking until tomatoes are softened.
  8. Stir in cooked farro, lemon juice, and parsley. Season with salt and black pepper to taste.
  9. Slice the duck breast and serve over the tomato and herb farro.
Nutrition Per Serving 700 g Per 100g
Energy 838 kcal 120 kcal
Protein 60 g 8.6 g
Fibre 10 g 1.4 g
Salt 2 g 0.3 g
Sugar 6 g 0.9 g
Carbohydrates 70 g 10.0 g
Fat 40 g 5.7 g
  • 2
    item
     duck breast
  • 150
    g
     farro
  • 3
    item
     tomato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Score the skin of the duck breasts and season with salt and black pepper.

Heat a skillet over medium-high heat and sear the duck breasts skin-side down until golden brown, about 6-8 minutes.

Flip the duck breasts and transfer the skillet to the oven. Roast for an additional 8-10 minutes.

While the duck is cooking, cook the farro according to package instructions.

In a separate pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Add chopped tomatoes and thyme to the pan, cooking until tomatoes are softened.

Stir in cooked farro, lemon juice, and parsley. Season with salt and black pepper to taste.

Slice the duck breast and serve over the tomato and herb farro.

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