Tennessee Roasted Duck with Forbidden Rice, Toasted Farro and Garden Carrots

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For the Farro:
1 Cup Anson Mills Farro Piccolo
2 Cups Vegetable Broth
½ onion
1 carrot
1 rib celery
1 teaspoon salt
In a medium sized sauce pot, combine all ingredients and bring to a simmer over medium high heat. Cover with a lid and reduce heat to low and cook for 20 minutes. Remove from pan and place on a baking sheet to cool and reserve (removing all the vegetables once chilled).

For the Forbidden Rice:
1 Cup Anson Mills Forbidden Rice
2 Cups Vegetable Broth
½ onion
1 carrot
1 rib celery
1 bay leaf
1 teaspoon salt
In a medium sized sauce pot, combine all ingredients and bring to a simmer over medium high heat. Cover with a lid and reduce heat to low and cook for 20 minutes. Remove from pan and place on a baking sheet to cool and reserve (removing all the vegetables once chilled).

For the Carrots:
¼ Pound Garden Carrots (slice ¼ -inch thick pieces)
1 Tablespoon Duck Fat
½ Cup vegetable broth
½ teaspoon salt
In a medium sized sauté pan over medium high heat, place duck fat in pan and heat until shimmering. Add carrots to pan and reduce heat to medium low heat. Sear carrots until brown then season with salt. Pour vegetable broth in pan and allow to cook until the pan is almost dry. Reserve the carrots

For the Duck:
2 Tennessee Duck Breast
1 Tablespoon of duck fat
Salt and pepper
2 Tablespoons Black garlic puree (this is available at specialty stores; if you are unable to find it you may substitute roasted garlic)
¼ Cup Scallions thinly sliced
Preheat a large Le Creuset cast iron skillet over medium high heat. Place duck fat into warm skillet and heat until shimmering. Reduce heat to low to medium-low heat and place seasoned duck breast, skin side down, into the pan. Cook the breast until the skin is golden brown (this will take some time to render the fat out, approximately 10-12 minutes. One will also want to discard excess fat into a container during the browning process). Once skin is browned, turn duck breast over and sear the other side. Remove duck from pan once both sides are golden and place on a wire rack to rest (internal temperature should be 1450F). While duck is resting, using the same pan the duck was cooked in, place 2 tablespoons of the reserved rendered duck fat into the pan and heat until fat is shimmering over high heat. Working in batches, place 1 cup of each reserved farro and forbidden rice in pan, stirring quickly to coat the rice and farro with the fat. Continue to cook over high heat until farro and rice are toasted, but not scorched. Once browned, add some of the reserved carrots, and finish with scallions and 1 tablespoon of black garlic puree.  Season with salt.

To complete dish, divide toasted farro and forbidden rice onto four plates. Slice duck breast and place on top of farro.