Recipes > Main Dish > Duck & Mushroom Farro Risotto with Toasted Hazelnuts

Duck & Mushroom Farro Risotto with Toasted Hazelnuts

Name: Duck & Mushroom Farro Risotto with Toasted Hazelnuts
Total time: 60 min
Cuisine: Europe
Ingredients: 1 pint Oyster Mushrooms, wiped clean with moist paper towel; 1 cup Whole Hazelnuts; 1 Tbsp. Butter; 3 oz. Maple Leaf Farms Duck Bacon, chopped into small strips; 3 Scallions chopped, white and green parts separated; 1 large Garlic Clove, minced; 1 Heirloom Carrot, diced small; 1/2 cup Golden Raisins; 1 cup Farro; 1 tsp. Ras El Hanut (Moroccan seasoning blend); 4 cups Chicken Stock; 1/2 lb. Maple Leaf Farms Fully Cooked Pulled Duck Leg Meat*, thawed; 1 Tbsp. Flour or Corn Starch; Approx. 3/4 cup Chicken Stock

Ingredients

1 pint Oyster Mushrooms, wiped clean with moist paper towel
1 cup Whole Hazelnuts
1 Tbsp. Butter
3 oz. Maple Leaf Farms Duck Bacon, chopped into small strips
3 Scallions chopped, white and green parts separated
1 large Garlic Clove, minced
1 Heirloom Carrot, diced small
1/2 cup Golden Raisins
1 cup Farro
1 tsp. Ras El Hanut (Moroccan seasoning blend)
4 cups Chicken Stock
1/2 lb. Maple Leaf Farms Fully Cooked Pulled Duck Leg Meat*, thawed
1 Tbsp. Flour or Corn Starch
Approx. 3/4 cup Chicken Stock

Directions

1
Heat a heavy bottomed or cast iron pan on top of the stove over medium heat. Add the oyster mushrooms to the pan and dry sear (meaning do not add butter or oil) for 3 minutes; gently turn the mushrooms midway through cooking. Remove from pan and set aside.
2
To the same pan, add the hazelnuts and 1/2 tablespoon of the butter. Toast the nuts until lightly browned, about 4 minutes. Remove the nuts from the pan and allow to cool, then rough chop and set them aside.
3
To the same pan, add the bacon strips along with the remaining 1/2 tablespoon of butter, the white parts of the chopped scallion, garlic and diced carrot. Saute together 5 minutes. Reduce heat to a medium-low simmer and add in the golden raisins and the farro, then sprinkle all with the Ras El Hanut. Allow the farro mixture to toast lightly in the pan 2-3 minutes.
4
Begin adding your chicken stock, 1 cup at a time; allow the liquid to be absorbed each time before adding in the next cup. Keep simmering the farro on medium-low heat, adding more stock as it absorbs into the grain; stir the mixture every 2-3 minutes. Continue cooking until the farro is still al dente, approx. 20 minutes.
5
Wisk together the slurry ingredients in a small bowl. Stir the slurry into the mixture and continue cooking 5 minutes.
6
Add the cooked mushrooms, the green parts of the chopped scallion and the duck meat to the pan, nestling the duck in the farro mixture and sauce. Allow all to warm fully through, 4-5 minutes. Do not aggressively stir at this point so that the duck meat segments remain intact and don't become overly shredded.
7
Test a few grains for doneness; extend the cooking time by 3-5 minutes if necessary and add a little water if the mixture becomes dry before the grain is fully cooked.
8
Note: Dried grains can be moisture sensitive, so sometimes you may need a little longer or shorter cook time or a little more or less liquid, depending on how they have been stored. Testing for doneness ensures a perfect risotto every time.
9
Divide the risotto among 4 dishes and top each with a tablespoon of the chopped toasted hazelnuts. Serve warm.
10
*May substitute with shredded meat from Maple Leaf Farms Roast Half Duck.