Grilled Duck with Farro and Cherries

Dinner:  July 10, 2007

Cherries have just begun to appear at the Greenmarket, and while I love them straight or with a little something sweet, I love them even more in savory dishes. They’re a perfect partner for duck, and when the temperature inside our apartment proved too warm to sear these duck breasts and make a cherry pan sauce, I had to punt.

I scored the skin/fat side of the duck breasts and seasoned them heavily with salt, then handed them off to Mike to grill (which, by the way, he did to perfection). I cooked up a cup of farro in about 2 cups of salted water, drained it, and set it aside to cool slightly. I mixed up a bit of dijon vinaigrette, added a hefty amount of fresh thyme from the garden, tossed in about a cup of halved pitted fresh cherries, then added the farro and tossed it all together. The tartness of the cherries and sharpness of the dijon mustard were great counterpoints to the richness of the duck.

4 thoughts on “Grilled Duck with Farro and Cherries

  1. Jennifer Hess says:

    claudia – I actually made some last night as well! I ended up tossing it with some seckel pears, walnuts and swiss chard that I had sauteed in a little bit of duck fat to go along with a pork roast. I love farro.

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