Farro Risotto with Fresh Spring Peas, Duck Confit and Seared Hen of the Woods mushrooms
Author: 
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
For the Risotto
  • 1.5 cups farro
  • 3 cups chicken stock
  • 1 cup white wine
  • 2 spring onions, bulbs diced
  • 2 cloves of garlic, minced
  • 1 pod star anise
  • 5 peppercorns (Sichuan)
  • 3 springs of fresh thyme
  • ¼ cup shredded Parmesan cheese
  • 2 teaspoons + 2 tablespoons duck fat or butter
  • Juice of ½ a meyer lemon
2 Duck legs, confit. Purchased or pre-made.
For the Mushrooms:
  • 8 ounces Hen of the Woods (Maitake) mushrooms (or freshest looking mushrooms)
  • 1 clove garlic, minced
  • 1 Spring onion, Minced
  • 1 sprig thyme
For the Salad-
  • ¼ cup slivered green parts of spring onions
  • 1 package pea shoots
  • 1 meyer lemon- zested (1 teaspoon), and juiced (2 tablespoons)
  • 1 teaspoon of honey
Salt and pepper (for all)
Instructions
For the Risotto:
  1. Heat a heavy bottomed skillet over medium-high heat and add the fat.
  2. Saute the onions and garlic until translucent.
  3. Add the farro, and cook until nutty, fragrant, and brown. Add the wine and cook until 100% absorbed.
  4. Add 1 cup of the chicken stock, thyme, star anise, and peppercorns. Turn the heat to medium and allow to cook until the stock has been absorbed, stirring occasionally.
  5. During this time other components should be assembled.
  6. Sear the duck in a clean heavy saute pan, and allow to heat through. Remove the duck to a paper towel lined plate; pour off fat and reserve.
  7. Add mushrooms to the pan the duck was cooked in; allow to brown. Add the thyme; continue to cook until all of the mushrooms are browned.
  8. Season mushrooms with salt and add garlic and onions over low heat. Set aside.
For the salad:
  1. Place the green onion, zest,honey and juice in the bottom of a medium bowl. Season with salt and pepper; toss in pea shoots.
  2. To finish the risotto:
  3. After 2.5- 3 cups of stock have been added, the farro should be cooked but still toothsome. Add the peas, lemon, cheese, and 2 teaspoons of fat to finish the dish. Stir to incorporate the cheese and fat. Taste for salt and pepper; season. It should have a balance of salt and sweet with the acid.
To assemble: place some risotto in the bottom of a shallow bowl; top with mushrooms and some shredded duck (don't ignore some crispy skin!), and finish by piling a bit of salad on top.
Recipe by The Fast and the Foodiest at http://fastandfoodiest.com/?p=1976