New York Duck, Toasted Farro, Baby Escarole, and Blackberry Sauce

Adapted by
October 2014
Yield: 4 servings


Blackberry Sauce
1/2 cup hot duck stock
1 cup blackberries
1/4 ounce unsalted butter
Duck Breasts
Two 8-ounce duck breasts
kosher salt
Ground black pepper
4 sprigs thyme
1 tablespoon extra virgin olive oil
1 clove garlic, smashed and peeled
Escarole-Farro Sauté
3 heads baby escarole, cored and coarsely chopped
1 cup thinly sliced, caramelized red onions
1 cup cooked farro tossed with diced carrot, celery, and turnip
1 teaspoon minced garlic
1 teaspoon minced shallot
2 confit duck legs, meat coarsely chopped
1 tablespoon finely chopped parsley
To Assemble and Serve
1/2 tablespoon fresh thyme leaves


Blackberry Sauce

To a blender, add stock, blackberries, and butter. Purée, cover, and keep warm.

Duck Breasts

Heat the water bath on an immersion circulator to 55ºC. Season duck with salt and pepper and place in a large vacuum bag. Top each breast with 1 sprig thyme. Seal bag with on medium high. Cook duck sous vide for 28 minutes. Remove duck from bag, reserving liquid. Pat duck dry with a paper towel and season with salt. To a sauté pan over medium heat, add oil, garlic, and remaining thyme. As soon as the oil begins to smoke, reduce heat to low and add duck, skin side down. Let the fat render for 7 minutes, pouring off excess. Flip duck and cook 1 minute. Transfer duck to a cutting board and rest. Return pan to medium-high heat for Escarole-Farro Sauté.

Escarole-Farro Sauté

Add escarole to pan and sauté until slightly wilted and caramelized. Add onions, farro, chopped garlic, and shallots. When warmed through, toss with confit duck leg meat and finish with parsley.

To Assemble and Serve

Slice Duck Breasts. Streak Blackberry Sauce across the plate. Add a small pile of Escarole-Farro Sauté to the side of the sauce and top with duck. Garnish with thyme leaves.