Aylesbury Duck Breast

Method:

– Bring the duck breasts out of the fridge an hour before you want to cook them.

– Soak the farro in cold water for 20 minutes, then drain. Preheat the oven to 220°C, gas 7.

– Bring a pan of water to the boil (no salt, as this will make the farro harden up) put in the farro and cook for 15 minutes. Drain and tip on to a tray or larger plate. Sprinkle with 2 tablespoons of olive oil and toss around the coat the grains and keep them separate. Move them around every couple of minutes, so they don’t stick together.

– Blanch the broccoli in boiling salted water for about a minute or so, just to soften it.

– Drain and keep to one side.

– Season the duck. Get an ovenproof sauté pan medium- hot, then put in the duck, skin- side down (you don’t need any oil, as the fat in the skin will melt), and cook until the skin turns golden. Turn over, cook for 1 minute, then turn down the heat. Take the duck out of the pan and keep in a warm place.

– Drain the fat from the pan, add the Worcestershire sauce and 3 tablespoons of the remaining olive oil. Stir to emulsify and turn off the heat.

– Heat a sauté pan, add the remaining olive oil, followed by the garlic and chilli, and cook without allowing to colour for a few minutes. Add the broccoli and sauté without allowing it to colour; until just soft. Season.

– In a separate pan, fry the farro without any extra oil until slightly crisp (drain off any excess oil as you go). Season.

– Put the duck into a roasting tray and put in the oven for about 2-3 minutes, depending on whether you like it pink inside or more well done.

– Spoon the farro into the middle of warmed plates, and arrange the broccoli around it, with the oil from the pan. Take the duck out of the oven and slice it if you like, then place on top of the farro and finish with the sauce.