During the last few months we launched a very exclusive global culinary experience in the form of The Flora Supper Club, a multi-course wine pairing dinner right here in central Mississippi. Over the last decade the sleepy little town of Flora has grown into a foodie destination with a special emphasis on the growing farm-to-table movement. After honing my skills as a chef all over the world, from Japan and Australia to Italy and Denmark, the desire to apply what I had learned within a unique dining experience has become a runaway success. The concept was inspired by the legendary Delta Supper Club of years past. The Flora Supper Club is located in the Flora Station district within the historic Dave’s Triple B building on Main Street. Reservations are open to all by contacting Anne Marie Smith at (601)879-7803 or annemarie@makeitraines.com. You can also visit us on Facebook via https://www.facebook.com/profile.php?id=100086601717014 to learn more about dates and cost.
I love this combination of flavors. Earthy, savory, sweet and spicy. We have all of these ingredients at The Flora Butcher but you can find them in local, higher end, grocery stores as well. The only one that may not be as accessible is the syrup but I strongly discourage you from trying to substitute anything else. If you can’t find it, come get a bottle from us and you will love how well it goes with waterfowl and pork in particular.
4 Duck Breasts, skin on 8 oz Farro Intero d’Abruzzo 4 oz Extra Virgin Olive Oil 3 large Shallots, small diced 3 large Garlic Cloves, minced 8 ounces Crimini Mushrooms, sliced 4 large sprigs Fresh Thyme 1 cup Dry White Wine 2 quarts Chicken Stock 1 cup Parmesan Cheese, freshly grated Salt and Pepper To Taste Midland’s Ghost Pepper Maple Syrup for drizzling
Take the duck breasts and season the skin side with Kosher salt. Place them, skin side down, in a nonstick skillet on medium low heat. The goal here is to gently render as much fat as you can from the skin and gradually brown them at the same time. Depending on the flame level on your range, it will take 20 minutes at least but keep an eye on it. It takes a while but it is worth the effort.
In the meantime, soak your farro in warm water for 20 minutes. While it is soaking, sauté your shallots, and garlic in olive oil, until tender, over medium heat. You will need to use a medium sized saucepan to accommodate everything. Add the mushrooms, thyme and white wine. You want to cook, stirring occasionally, until the liquid has cooked out almost completely. The mushrooms themselves will put out a lot of water as they cook.
Drain the farro and stir it into the mixture, Let it “toast” a bit and then add the chicken stock. Just enough to cover the mixture. Let is simmer gently, stirring often, until the liquid is almost gone and then add enough stock to cover and repeat the process. This will draw out the starch and give you a creamier end result. Continue to cook and add stock until the farro is tender and then add the Parmesan and adjust the seasoning.
At this point, it is ready but I have seen people add all kinds of things to alter the texture and increase the richness. Cream cheese, butter, mozzarella…. It’s something that I recommend playing with to find the right texture for you.
Keep the farrotto warm and put your rendered duck breasts, skin side up, in a 400 degree oven and cook until the internal temperature reaches 135. Let it rest for 5-10 minutes in a warm part of the kitchen. Slice each breast right before it’s time to eat. 1 duck breast will probably give you 7 or 8 slices.
Put the warm farrotto on the plate and lay the slices on top or alongside it. Then, drizzle the maple syrup and serve immediately.
