Ingredients: for 2
2 Duck Magret
1/2 Cauliflower chunk
1 cup Farro
1 cup milk
1 tbsp butter
Kale to Garnish
Salt and pepper to taste
Make the Caulflower Puree First
Saute lightly the cauliflower in butter. Add the cup of milk and poach the chunks of cauliflower in milk till soft. Strain through a mesh and reserve. If puree is too thick add some more milk or chicken stock. If tooo thin reduce over heat.
For the Farro
Cook according to instructions but using chicken stock as the liquid.
Preparation of Duck Breast
Score the duck breasts and sear skin side down till golden brown and fat released. Turn breast over and cook till down rare.
Assemble as shown in photo above. Garnish with kale leaves.