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Ingredients

• Risotto:
• 2 cups farro
• 3 cups fat-free, less-sodium chicken broth
• 3 cups apple cider
• 2 tablespoons butter
• 4 cups chopped fennel bulb (about 2)
• 1 1/2 cups dry white wine
• 1 cup water (optional)
• 1 1/2 teaspoons grated lemon rind
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 
  Duck:
• 8 (6-ounce) boneless duck breast halves, thawed and skinned
• 1/2 teaspoon salt
• 1/2 teaspoon chopped fresh thyme
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 2 tablespoons olive oil, divided

Description

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