Warm duck, radicchio, orange and farro salad

Ingredients

For 1 serving

• Duck breast120 g
• Farro55 g
• Radicchio100 g
• Orange1
• Walnuts8 g
• Extra virgin olive oil5 g
• Balsamic vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, nuts, sulphites,

In season: November – February

Method

1. Bring a pan of water to the boil, salt it, rinse the farro and cook it for 25–30 minutes, until tender but al dente; drain.
2. Meanwhile, score the skin of the duck breast in a diamond pattern without cutting into the meat and season with salt and pepper.
3. Place it skin-side down in a cold frying pan, turn the heat to medium and cook for 8 minutes, until the fat has rendered and the skin is crisp and golden; pour off the excess fat.
4. Turn the breast and cook for another 4 minutes, until pink in the centre. Rest it for 5 minutes on a board so it stays juicy, then slice thinly.
5. Peel the orange with a knife and cut it into segments; wash the radicchio and slice it into strips; break up the walnuts.
6. Combine the warm farro, radicchio and orange, dress with the oil, balsamic vinegar, a pinch of salt and pepper and top with the sliced duck and walnuts.