Duck Breasts With Cider-Farro Risotto

• Risotto:
• 2 cups farro
• 3 cups fat-free, less-sodium chicken broth
• 3 cups apple cider
• 2 tablespoons butter
• 4 cups chopped fennel bulb (about 2)
• 1 1/2 cups dry white wine
• 1 cup water (optional)
• 1 1/2 teaspoons grated lemon rind
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• Duck:
• 8 (6-ounce) boneless duck breast halves, thawed and skinned
• 1/2 teaspoon salt
• 1/2 teaspoon chopped fresh thyme
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 2 tablespoons olive oil, divided

1. To prepare risotto, place farro in a large bowl; cover with water to 1 inch above farro. Let stand 30 minutes; drain.
2. Combine broth and cider in a large saucepan; bring to a simmer (do not boil). Keep warm over low heat.
3. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add fennel, and saute for 5 minutes or until lightly browned and tender. Remove fennel from pan. Add farro, and cook for 3 minutes over medium heat, stirring constantly. Add wine, and cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add broth mixture, 1 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 35 minutes total). Add up to 1 cup water as needed until farro is al dente. Stir in fennel, grated lemon rind, 1 teaspoon salt, 1 teaspoon pepper, and cinnamon. Remove from heat. Cover and keep warm.
4. To prepare duck, sprinkle duck with 1/2 teaspoon salt, thyme, and 1/4 teaspoon black pepper; rub with garlic. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 4 breast halves, and cook for 2 1/2 minutes or until browned. Turn breasts over, and cook over medium-low heat for 5 1/2 minutes or until desired degree of doneness. Repeat procedure with remaining 1 tablespoon olive oil and 4 breast halves. Serve duck with farro risotto.

farro, chicken broth, apple cider, butter, fennel bulb, white wine, water, lemon rind, salt, freshly ground black pepper, ground cinnamon, salt, thyme, freshly ground black pepper, garlic, olive oil

Taken from www.myrecipes.com/recipe/duck-breasts-with-cider-farro-risotto (may not work)