Sonoma Suck Breast With Farro Risotto, Fava Beans, And Morel Mushrooms

• 4 duck breasts (can sub chicken if desired)
• 1 tbsp canola oil
• 1 cup farro
• 4 cups chicken stock
• 1 bay leaf
• 1 sprig thyme
• 4 pieces dried porcini mushrooms
• 1 cup fresh morel mushrooms, quartered
• 1/2 cup reserved chicken stock
• 1/2 fava beans or fresh peas
• 1 tbsp unsalted butter
• 1/4 cup parmesan cheese

1. Soak farro in enough water to cover for at least 1 hour. Rinse thoroughly. Bring chicken stock, bay leaf, thyme, porcini mushrooms, and a inch of salt to a rolling simmer and poach farro until tender but chewy. Strain and reserve the stock.
2. Melt butter in small sauce pot. Add morel mushrooms and cook until tender. Add the peas, farro, chicken stock and parmesan cheese. Stir vigorously until creamy. Season to taste with salt and pepper.
3. Season duck breast with salt and pepper. Heat a saute pan and add canola oil. Get the oil hot and add the duck breast. Turn down the heat and cook for about 5 minutes or until the skin is crispy and the fat rendered. Turn the breast over and cook for 1-2 additional minutes. Let rest for 5 minutes before serving.
4. To serve, place farro in the center of the plate and top with the duck breast.

duck breasts, canola oil, farro, chicken stock, bay leaf, thyme, porcini mushrooms, fresh morel mushrooms, chicken, fava beans, butter, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/sonoma-suck-breast-with-farro-risotto-fava-beans-and-morel-mushrooms-52419711 (may not work)