Duck Recipe

Prepare the Duck

Score the skin of the duck breasts in a crisscross pattern. Season with salt and pepper. Rub the black tea leaves onto the skin.

Cook the Duck

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook until the skin is crispy and golden brown, about 6-8 minutes. Flip and cook for another 4-5 minutes for medium rare. Let rest before slicing.

Cook the Farro

In a saucepan, combine farro and water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender. Drain any excess water and toss with olive oil and minced garlic.

Make the Parsnip Purée

Boil parsnips in a pot of salted water until tender, about 15-20 minutes. Drain and transfer to a blender with butter, cream, salt, and pepper. Blend until smooth.

Prepare the Plum Sauce

In a saucepan, combine plums, sugar, and balsamic vinegar. Cook over medium heat for 10-15 minutes until the plums break down and the sauce thickens.

Serve the Dish

On a plate, spoon the parsnip purée, top with sliced duck breast, drizzle with plum sauce, and serve farro on the side.