Duck Breasts with Cider-Farro Risotto

Ingredients

• 3 cups apple cider 
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 1.5 cups cooking wine dry white
• 6 ounce duck breast halves boneless thawed
• 2 cups farro 
• 3 cups less-sodium chicken broth fat-free
• 4 cups fennel bulb chopped ( 2)
• 0.5 teaspoon thyme leaves fresh chopped
• 2  garlic cloves minced
• 0.5 teaspoon ground cinnamon 
• 1.5 teaspoons lemon rind grated
• 2 tablespoons olive oil divided
• 0.5 teaspoon salt 
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. To prepare risotto, place farro in a large bowl; cover with water to 1 inch above farro.
2. Let stand 30 minutes; drain.
3. Combine broth and cider in a large saucepan; bring to a simmer (do not boil). Keep warm over low heat.
4. Melt 2 tablespoons butter in a large saucepan over medium-high heat.
5. Add fennel, and saut for 5 minutes or until lightly browned and tender.
6. Remove fennel from pan.
7. Add farro, and cook for 3 minutes over medium heat, stirring constantly.
8. Add wine, and cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly.
9. Add broth mixture, 1 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 35 minutes total).
10. Add up to 1 cup water as needed until farro is al dente. Stir in fennel, grated lemon rind, 1 teaspoon salt, 1 teaspoon pepper, and cinnamon.
11. Remove from heat. Cover and keep warm.
12. To prepare duck, sprinkle duck with 1/2 teaspoon salt, thyme, and 1/4 teaspoon black pepper; rub with garlic.
13. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
14. Add 4 breast halves, and cook for 2 1/2 minutes or until browned. Turn breasts over, and cook over medium-low heat for 5 1/2 minutes or until desired degree of doneness. Repeat procedure with remaining 1 tablespoon olive oil and 4 breast halves.
15. Serve duck with farro risotto.