Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach

Name: Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach
Yield: serves 4
Ingredients: 4 cups Parmesan Brodo (page 47); 2 roasted duck legs; 6 tablespoons unsalted butter; 3 cloves garlic, thinly sliced; 1 small onion, minced; 1 cup farro; 1/2 cup white wine; 2 tablespoons extra-virgin olive oil; 1 (8-ounce) bag pearl onions, peeled and halved lengthwise; 1 bunch Bloomsdale spinach, washed well; Kosher salt and freshly ground pepper; 1 cup grated Parmigiano-Reggiano

December 14, 2011

Duck breasts are delicious—that crackling skin and fat, the tender, ruby-hued meat. Duck legs do even more for me; the meat is darker, richer, and full of incredible flavor. If you plan on making a duck breast for dinner, buy a whole duck and roast the legs just so you can make this dish. Alternatively, I suppose you could buy a roasted duck from a Chinese barbecue and pick the meat. Bloomsdale is a lovely, crinkly variety of spinach that is full-bodied and flavorful. If you can’t find Bloomsdale, any heirloom or organic spinach will do. Make sure you wash the leaves well, dunking a few times to remove all the sand and grit.

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