Tennessee Roasted Duck with Forbidden Rice, Toasted Farro and Garden Carrots

For the Farro:

• 1 cup Anson Mills Farro Piccolo
• 2 cups vegetable broth
• 1/2 onion
• 1 carrot
• 1 rib celery
• 1 teaspoon salt

In a medium sauce pot, combine all ingredients and bring to a simmer over medium-high heat. Cover with a lid and reduce heat to low and cook for 20 minutes. Remove from pan and place on a baking sheet to cool and reserve (removing all the vegetables once chilled).

For the Forbidden Rice:

• 1 cup Anson Mills Forbidden Rice
• 2 cups vegetable broth
• 1/2 onion
• 1 carrot
• 1 rib celery
• 1 bay leaf
• 1 teaspoon salt

In a medium sauce pot, combine all ingredients and bring to a simmer over medium high heat. Cover with a lid and reduce heat to low and cook for 20 minutes. Remove from pan and place on a baking sheet to cool and reserve (removing all the vegetables once chilled).

For the Carrots:

• 1/4 pound garden carrots (sliced into 1/4-inch-thick pieces)
• 1 tablespoon duck fat
• 1/2 cup vegetable broth
• 1/2 teaspoon salt

In a medium saute pan over medium-high heat, place duck fat in pan and heat until simmering. Add carrots to pan and reduce heat to medium-low. Sear carrots until brown, then season with salt. Pour vegetable broth in pan and allow to cook until the pan is almost dry. Reserve the carrots.

For the Duck:

• 2 Tennessee duck breasts
• 1 tablespoon duck fat
• Salt and pepper
• 2 tablespoons black garlic puree (available at specialty stores; if you are unable to find it you may substitute with roasted garlic)
• 1/4 cup scallions, thinly sliced

Preheat a large Le Creuset cast iron skillet over medium-high heat. Place duck fat into warm skillet and heat until simmering. Reduce heat to low to medium-low heat and place seasoned duck breast, skin side down, into the pan. Cook the breast until the skin is golden brown (this will take some time to render the fat out - approximately 10 to 12 minutes. Discard excess fat into a container during the browning process). Once skin is browned, turn duck breast over and sear the other side. Remove duck from pan once both sides are golden and place on a wire rack to rest (internal temperature should be 145°F). While duck is resting, using the same pan the duck was cooked in, place 2 tablespoons of the reserved rendered duck fat into the pan and heat until fat is simmering over high heat. Working in batches, place 1 cup each of the reserved farro and forbidden rice in pan, stirring quickly to coat the rice and farro with the fat. Continue to cook over high heat until farro and rice are toasted but not scorched. Once browned, add some of the reserved carrots, and finish with scallions and 1 tablespoon of black garlic puree. Season with salt.

To complete the dish, divide toasted farro and forbidden rice onto four plates. Slice duck breast and place on top of farro.