Crispy Duck Breast with Farro, Turnips, and Sorghum Figs - The Local Palate
Crispy duck breast paired with farro, turnips, and sorghum figs—enjoy Southern flavors exclusive to The Local Palate. Join now for 10% off at our marketplace.
Ingredients
- 32 cipollini onions, peeled
- 6 tablespoons butter, divided
- 2 ounces sherry vinegar
- 4 ounces sorghum
- 2 sprigs thyme
- 1 ½ cups roasted duck just
- 24 Mission figs
- 1 tablespoon sugar
- 8 duck breasts
- 2 cups cooked farro
- 2 tablespoons chicken stock
- 1 cup sautéed baby turnip greens
- 2 tablespoons minced chives
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