Feeds:
Posts
Comments

Posts Tagged ‘St-Joseph’

I’ve had Georgio Locatelli’s Made in Italy for yonks now but had yet to try any of the recipes until tonight. We had some duck breasts and were looking for a tasty recipe without too many ingredients. This fitted the bill perfectly except one of the ingredients proved very difficult to find – if you live in Dublin you can get farro or spelt in Fallon & Byrne but we had to go twice to find it!

After all this faffing about looking for farro you can’t even see it in our picture. I promise that is there though (under the duck breast).

This was absolutely fabulous and quite straight forward though I recommend you get organised with all the pans and stuff before you start.

Duck breast with brocoli (for 4 people)

4 duck breasts

4 tablespoons farro (spelt)

145ml extra-virgin olive oil

2 heads of broccoli, separated into florets

2 tablespoons Worcestershire sauce

2 garlic cloves, sliced

1 red chilli, deseeded and sliced

salt and pepper

  • Take the duck breasts out of the fridge about an hour before you start.
  • Soak the farro in cold water for 20 minutes, then drain.
  • Preheat oven to 220C (gas 7).
  • Bring a pan of unsalted water to the boil and cook the farro for 15 minutes (salted water will make it go hard). Drain and tip onto a tray or big plate. Sprinkle 2 tablespoons of the olive oil over and toss to coat the grains and keep them separate. Give them a jiggle every few minutes so they don’t stick together.
  • Blanch the broccoli in boiling salted water for a minute or two to just soften it. Drain and set aside.
  • Score the skin and season the duck; this helps the fat to render. Heat an oven-proof saute pan to medium-hot, then put in the duck, skin-side down, and cook until it turns golden (about 6 minutes). Turn over and cook for 1 minute, then turn down the heat. Take the duck out and keep warm.
  • Drain the fat off the pan, add the Worcestershire sauce and 3 tablespoons of the remaining oil. Stir to emulsify and turn off the heat.
  • Heat a saute pan, add the remaining oil, followed by the garlic and chilli, and cook without colouring for a few minutes.Add the broccoli and saute without allowing to colour, until just soft. Season.
  • In a separate pan, fry the farro without any extra oil until slightly crisp (drain off excess oil as you go). Season.
  • Put the duck into a roasting tray and put in the oven for 2-3 minutes (or more if you like it more done).
  • Spoon the farro into the middle of the plates, and arrange the broccoli around it with the oil.
  • Slice the duck and put on top of the farro and finish with the sauce.

This was so tasty Jono wanted a second helping even though he was stuffed!

We served this with a glass of red 2005 Saint Joseph ‘Les Pierres Leches’ from Yves Cuilleron. Nice medium weight so it doesn’t overwhelm the food but a really tasty and flavoursome Syrah at the same time. Highly recommended.

Julie

Read Full Post »