Maple Roasted Duck with Herb Farro Salad

Duck never used to be something I was likely to order or make until I was in culinary school where we prepared Duck Confit rendered in duck fat. I thought I had died and gone to heaven! I came across a Maple Roasted Duck Breast recipe at Whole Foods and decided to give it a whirl. It was super easy and delicious!

Click on quick recipe below to enlarge and print.


First, bring pot of water to boil and cook 2 cups of farro for 10 minutes, drain and set aside. Then, combine farro with olive oil, scallions, spinach, shredded carrots, toasted pine nuts, chive, arugula,  chopped shallots and lemon juice. (See recipe on amount).  


Next, saute chopped mushrooms until tender and add to the farro salad. 

For the duck, preheat the oven to 400°F. Combine cinnamon, coriander, fennel seeds, nutmeg, and pepper in a small bowl. Using the tip of a sharp knife, score duck skin in a crosshatch pattern, then rub cinnamon mixture into skin of each duck breast. Season all over with salt and pepper and set aside.

Heat a heavy skillet over medium high heat until hot but not smoking. Cook duck over low to medium heat, without turning, until most of the fat is rendered and the skin is golden brown. Add maple syrup, maple sugar and butter. Stir to melt the butter and combine the syrup and sugar. Baste duck breasts well, then carefully flip them so that they are all skin-side up.

Transfer to oven and roast until medium rare, 8 to 10 minutes. Baste with pan juices, then transfer duck to a rack and set aside to let rest for 10 minutes.

You can drizzle with pan juices, if you like. I did and it tasted great 🙂  


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2 responses to “Maple Roasted Duck with Herb Farro Salad

  1. jean scatuorchio

    Sounds terrific, I’ll definitely try it, duck is my favorite, yet hard to get here. What is farro? Jeanne

  2. Farro is very much similar to barley. It’s a type of wheat that was among the first plants to be domesticated in the Middle East. I hope you enjoy it! 🙂

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