Winter Root Vegetable and Farro Risotto with Spiced… | Tablas Creek

Ingredients

• 4 duck legs
• 1 quart rendered duck fat (or 2 cups olive oil and 2 cups vegetable oil)
• 2 tbsp Spice Rub (see below)
• 2 cups farro
• 4 cups chicken or duck stock
• 1 onion, diced
• 2 cloves garlic, sliced
• 1 carrot, peeled and diced in 1/2" pieces
• 1 parsnip, peeled and diced 1/2" pieces
• 1 turnip, peeled and diced 1/2" pieces
• 1 rutabaga, peeled and diced 1/2” pieces
• Olive oil
• 1 tsp chopped rosemary
• 1 tsp chopped thyme
• 1 tbsp chopped parsley
• ½ cup grated pecorino cheese
• salt and pepper
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground fennel seed
• 1 tsp ground coriander seed
• ½ tsp red chile flake
• 1 small pinch ground clove