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
More delicious duck recipes:
Duck Breast with Cherry Chutney
Duck and Roasted Garlic Quesadillas with Tomatillo Salsa
Smoked Duck and Oyster Gumbo
Spicy Duck and Corn Empanadas
Photo ŠAndrews McMeel.
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