Jul 14 2026
Restaurants›OBO' Italian Table & Bar›Second Course Recipe

Second Course Recipe

Inspired by OBO' Italian Table & Bar
Time2h
Serves2

Pan Roasted Duck Breast, apple butter, chestnut farrotto, duck jus

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Duck Breast

Apple Butter

Chestnut Farrotto

Duck Jus

Method

Duck Breast

  1. 1

    Prepare the Duck Breasts

    Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

  2. 2

    Sear the Duck

    Heat olive oil in a skillet over medium heat. Place the duck breasts skin side down and cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes until medium rare. Remove from skillet and let rest.

Apple Butter

  1. 3

    Cook the Apples

    In a saucepan, combine the chopped apples, brown sugar, cinnamon, and lemon juice. Cook over medium heat, stirring occasionally, until the apples are soft and caramelized, about 20-25 minutes.

  2. 4

    Blend the Apple Butter

    Transfer the apple mixture to a blender and blend until smooth. Set aside to cool.

Chestnut Farrotto

  1. 5

    Sauté Aromatics

    In a large pot, melt butter over medium heat. Add the chopped shallot and garlic and sauté until translucent, about 3-4 minutes.

  2. 6

    Cook the Farro

    Add the farro to the pot, stirring to coat with the butter. Gradually add the vegetable broth, one cup at a time, stirring continuously until absorbed before adding more, until the farro is tender, about 30-35 minutes.

  3. 7

    Finish with Chestnuts and Cheese

    Stir in the chopped chestnuts, grated Parmesan, salt, and black pepper. Cook for another 5 minutes, then remove from heat.

Duck Jus

  1. 8

    Roast Duck Bones

    In a roasting pan, roast the duck bones in a preheated oven at 400°F (200°C) for about 30 minutes until well browned.

  2. 9

    Simmer for Jus

    In a stockpot, combine roasted duck bones, carrot, onion, celery, thyme, and water. Bring to a boil, then reduce to a simmer for 1.5 to 2 hours. Strain the mixture to obtain the jus.

More from OBO' Italian Table & Bar