This is a hearty but nutritious meal featuring rich duck, flavorful roasted vegetables and nutty farro, all topped off with a light mixture of orange juice and soy sauce. It's a meal I love to eat when the temperature starts dropping in fall, it warms me up and gets me ready to face the second half of the day.
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Preheat a water bath to 131°F (55°C).
Mix together the spices in a bowl. Lightly salt and pepper the duck breasts then sprinkle with the spices. Place in a sous vide bag with the thyme then seal. Cook the duck breasts for 2 to 3 hours until heated through.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Preheat an oven to 400°F (200°C).
Working with each type of vegetable separately, toss with olive oil then salt and pepper them. Place on a roasting sheet then cook, stirring once or twice, about 30 to 60 minutes or until tender, removing each type of vegetable separately once it is done.
Whisk all the ingredients together.
Remove the cooked duck from the sous vide bag and dry thoroughly using paper towels or a dish cloth. Lightly salt the duck breast then quickly sear it until the outside has browned and the fat has begun to render. Cut the duck into slices.
Place the farro in a bowl and surround with the roasted vegetables. Top with the duck breast and drizzle with the sauce. Sprinkle with the parsley then serve.
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