Duck breast with cinnamon pears and farro

Ingredients

For 1 serving

• Duck breast150 g
• Pear1
• Cinnamon1 pinch
• Farro55 g
• Tuscan kale120 g
• Garlic1 clove
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: September – December

Method

1. Bring a pan of water to the boil, salt it, rinse the farro and cook it for 25 minutes, until tender but still pleasantly chewy; drain.
2. Meanwhile strip the cavolo nero leaves from the central rib, wash them and cut into strips; blanch them for 3 minutes in a small pan of boiling salted water, until soft, and drain.
3. Score the skin of the duck breast in a diamond pattern without cutting into the meat and season with salt and pepper. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the skin is crisp and golden; pour off most of the fat, turn it and cook for another 6 minutes. Wrap it in foil and let it rest for 5 minutes.
4. Wash and core the pear and cut it into wedges; brown them in the same pan with the cinnamon over medium heat for 4 minutes, until golden and soft.
5. Heat the oil with the crushed garlic clove in another frying pan over medium heat and toss the cavolo nero for 3 minutes, until well flavoured; salt it and remove the garlic.
6. Slice the duck and serve it with the pears, farro and cavolo nero.