Traditionally, duck is prepared by poaching it in the fat that comes with it. Here, a rather unorthodox method of poaching the duck in olive oil is used. The duck comes out moist and delicious while retaining a nice rosy color in the duck meat. The duck is served on a bed of farro (a grain related to wheat and very popular in Europe, especially Italy) mixed with Fontina cheese and radicchio.
Go to the recipe for Poached Long Island Duck Breasts with Farro
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Photo ŠAndrews McMeel.