Chef Mei Li has a passion for diminishing food waste and teaching others to shop in their own fridges. This recipe for stew can be fit to the ingredients in your pantry
Make the farro: In a large saucepan over high heat, bring farro and enough water to cover, as well as salt and herbs, to a boil. Reduce heat to low, cover, and simmer until farro is al dente, about 20 to 30 minutes. Drain and spread onto [...]
Make the cauliflower: Preheat oven to 500 degrees. Gently toss cauliflower in oil and season with salt and pepper. Spread out evenly on a sheet tray and roast until lightly browned and tender, about 10 to 15 minutes. Set aside.
Season duck with salt and pepper. Smoke at 215 degrees for 30 minutes (again, this step can be done on a grill with wood chips in an aluminum pan and duck next to pan. To control heat, only turn on the of grill that has the wood [...]
Crispy Duck Breast with Anson Mills Farro, Braised Turnip Greens, Sorghum Glazed Figs, and Cipollini Onions
In an ovenproof saucepot, lightly brown the cipollini onions in 1 tablespoon of butter over medium heat. Add the sherry vinegar, thyme, duck jus, sorghum and 1 tablespoon of butter. Place the pot in the oven at 350 degrees and cook until tender (approximately 30 minutes). If [...]