Maple-roasted Duck With Herbed Farro Salad And Cherry Compote


Cherry Compote
2 tablespoons butter
1 shallot, finely chopped
1 pound frozen cherries, pitted and halved
1/2 cup dark brown sugar
2 tablespoons balsamic vinegar
Juice of 2 limes
Juice of 1 lemon
Salt and pepper to taste
1 stick cinnamon
1/2 teaspoon black peppercorns
2 star anise
1 teaspoon fennel seeds
1 (1-inch) piece ginger, peeled and halved lengthwise

Herbed Farro Salad
Salt and pepper to taste
2 cups uncooked farro
1/4 cup olive oil
1/4 cup finely chopped green onions
1/4 cup pine nuts, toasted
2 tablespoons finely chopped chives
3 tablespoons dried cherries, finely chopped
1 small shallot, finely chopped
1 teaspoon aged balsamic vinegar
Juice of 1/2 a lemon
Handful arugula or baby spinach

Maple-Roasted Duck
1 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground fennel seeds
1/4 teaspoon ground nutmeg
Salt and pepper
4 skin-on duck breast halves
1/4 cup maple syrup
2 tablespoons maple sugar
2 tablespoons butter


<em><strong>Secret Ingredient: Duck</strong></em> In This Recipe From Julie Taras Of <a Href="">Little Giant</a> In New York City, Spice-rubbed Duck Is Roasted With Maple Sugar

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