Crispy Duck Breast with Mushroom Farrotto

"We like this dish for many reasons," says Kevin Knevals, chef de cuisine of Osteria Morini in Bernardsville. "The most important is…crispy duck skin! The crispy skin mates perfectly with the sweet, slightly gamey meat."

Anatra crispy duck breast with mushroom farratto and grilled ramps.
Photo by Stuart Goldenberg.

Serves: 2


2 duck breasts 4-6 oz each
1 cup farro
3 cups chicken stock
1 cup oyster mushrooms
1 carrot diced
1 stalk celery diced
1 small onion diced
2 tbsp butter
1/4 cup parmesan cheese


1. Preheat oven to 400 degrees
2. Bring chicken stock to a boil
3. While stock is coming to a boil, saute carrot, celery, onion and mushroom with 1 tbsp butter in another pan
3. Once vegetables are slightly softened, add farro and cook one minute over medium heat
5. Add stock little by little (as if you were making a risotto), approx 15-20 minutes
6. Season duck breasts with salt and pepper on both sides
7. place seasoned breasts in a cold saute pan skin side down and put in the preheated oven
8. cook 6-10 min or until the meat bounces back slightly when poked.
9. Take out and let the meat rest….then slice
10. finish farotto with butter and cheese

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