Warm Farro Salad, Pickled Wild Duck Sausage, Preserved Blueberries, Duck Cracklings, Flowering Chinese Broccoli, and Purslane

Adapted by StarChefs.com
November 2011
Yield: 20 to 30 Servings


4 ounces butter
1 onion, diced
6 garlic cloves, minced
1 quart farro
2 quarts duck stock
3 bay leaves
Duck sausage
7 pounds lean wild duck meat
95 grams kosher salt
17 grams Insta Cure #1
3 pounds fatback
15 grams ground black pepper
10 grams chili flakes
35 grams fennel seeds
10 grams fennel pollen
20 grams minced garlic
Large synthetic casing
Pickled Duck Sausage
2 cups Champagne vinegar
2 cups water
1¼ cups sugar
2 tablespoons whole star anise
2 tablespoons whole black peppercorns
1 tablespoon chili flakes
6 sprigs fresh thyme
Preserved Blueberries
1 quart red wine vinegar
2 cups Red wine
2 cups water
3 cups sugar
1 tablespoon whole clove
1 tablespoon whole black peppercorns
5 pounds fresh blueberries
Duck Cracklings
duck skin
Chinese Broccoli
½ pound flowering Chinese broccoli
To Assemble and Serve
4 ounces butter
purslane, picked


For the Farro:
Melt the butter in a large pot. Add the onion and sweat until translucent under medium heat. Add the garlic and farro and cook for 2 minutes. Season with salt and add the duck stock. Bring the stock up to a boil, turn down to a low simmer, and add the bay leaves. Slowly cook the farro until tender, roughly 30 minutes (the grains should not split). Chill farro in the remaining liquid and reserve.

For the Duck Sausage:
Clean the duck meat of all fat and connective tissue and sprinkle with both the salt and the cure #1. Let rest refrigerated for 1 hour. Grind the meat and fat back through the large die on a meat grinder. Add the pepper, chili flakes, fennel seeds, fennel pollen, and minced garlic to the mixture and combine aggressively for 5 to 10 minutes, keeping cold to prevent fat smearing. Pipe the sausage mixture into large synthetic casings. Poach the sausage, cooking it until it reaches an internal temperature of 150°F. Chill in an ice bath.

For the Pickled Duck Sausage:
Put the vinegar, water, sugar, star anise, peppercorns, chili flakes, and thyme in a pot and bring to a boil. Chill the pickling liquid and pour over the duck sausage. Let stand over night and reserve. When ready to serve, strain.

For the Preserved Blueberries:
In a small pot, combine the vinegar, wine, water, sugar, clove, and peppercorns. Bring the liquid to a boil and pour over the blueberries. Reserve refrigerated—the longer the preserving time, the better.

For the Duck Cracklings:
Slowly braise the duck skins in stock, allowing them to render most of the fat but still hold shape. Chill the skins, then slice them into ¼-inch X 2-inch strips. Pat them dry with a towel, season with salt, and deep fry in the oil until crispy. The texture should be crunchy with a little tenderness in the center.

For the Chinese Broccoli:
Pick the flowers on the top of the broccoli and reserve. Cut the florets into small bite-size pieces. Small dice the broccoli stalks.

To Assemble and Serve:
Melt the butter in a wide shallow pot until it foams. Add the broccoli stalks and florets, season with salt, and allow for a light color to form. Stir in the Farro, including the remaining liquid, and slowly heat, folding in the Pickled Duck Sausage. Season the Farro with salt, then plate it in a large bowl, garnishing with the Preserved Blueberries, Duck Cracklings, Broccoli Flowers, and picked Purslane.