Wooster Sauce Maple-Glazed Duck Breasts with Farro Pilaf and Pickled Pears

Wooster Sauce Maple-Glazed Duck Breasts with Farro Pilaf and Quick-Pickled Pears

A cozy, visually striking autumn dinner that pairs rich pan-seared duck breasts with a savory farro pilaf and bright quick-pickled pears. Wooster Sauce adds tangy depth and a touch of sweetness to a glossy maple glaze, finishing the duck with a beautiful caramelized crust. The dish balances richness, chew, and acidity for a restaurant-worthy plate that is approachable at home.

Ingredients

• 2 bone-in duck breasts, about 10 to 12 ounces each, skin on
• Salt and freshly ground black pepper
• 1 tablespoon neutral oil (grapeseed or canola)
• 3 tablespoons pure maple syrup
• 2 tablespoons Wooster Sauce (product link)
• 1 teaspoon soy sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon unsalted butter
• 1 cup pearled farro, rinsed
• 2 cups low-sodium chicken or vegetable stock
• 1/2 small yellow onion, finely diced
• 1 garlic clove, minced
• 1/3 cup chopped toasted hazelnuts or toasted almonds
• 1/3 cup chopped flat-leaf parsley
• 1 tablespoon fresh lemon juice
• For the quick-pickled pears:
  • 1 firm pear (Bosc or Anjou), cored and thinly sliced
  • 1/3 cup apple cider vinegar
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes (optional)
• To finish and garnish: 2 teaspoons finely grated lemon zest, microgreens or baby arugula for brightness

Instructions

1. Quick-pickle the pears: In a small saucepan combine apple cider vinegar, water, sugar, salt and red pepper flakes. Warm over medium heat just until the sugar and salt dissolve, about 2 minutes. Place pear slices in a heatproof jar or bowl and pour warm pickling liquid over them. Let cool to room temperature, then refrigerate while you cook. Can be made up to 24 hours ahead.
2. Prepare the farro pilaf: In a medium saucepan, warm 1 tablespoon butter over medium heat. Add diced onion and cook until translucent, about 4 minutes. Add garlic and cook 30 seconds more. Stir in rinsed farro and toast for 1 minute. Add stock, bring to a boil, then reduce to a simmer, cover and cook until farro is tender but still toothsome, about 18 to 22 minutes. Drain any excess liquid. Stir in toasted hazelnuts, parsley, lemon juice, and season with salt and pepper to taste. Keep warm.
3. Score the duck skin in a crosshatch pattern without cutting into the meat. Pat duck breasts dry with paper towels and season both sides generously with salt and pepper.
4. Heat a large skillet over medium-low heat until hot. Place duck breasts skin side down in the dry pan and cook gently so the fat renders slowly, about 8 to 12 minutes. Spoon off excess fat into a heatproof container as needed, leaving enough fat to crisp the skin. When skin is deeply golden and crisp, flip and sear the meat side 3 to 4 minutes for medium-rare, or longer to desired doneness. Transfer duck to a cutting board to rest for 6 minutes.
5. While the duck rests, make the Wooster maple glaze: In a small saucepan combine maple syrup, Wooster Sauce, soy sauce and Dijon mustard. Warm gently over low heat, whisking until combined and slightly thickened, about 3 minutes. Remove from heat and whisk in the remaining 1 tablespoon butter for shine.
6. Slice the duck breasts thinly on a slight bias. Return the skillet to medium heat and pour in the glaze to warm for 30 seconds. Add the slices to the pan and spoon glaze over them for 1 minute so each slice gets a light, sticky coating. Alternatively, brush glaze over plated slices for a cleaner presentation. Reserve extra glaze for serving.
7. To serve: Spoon a generous mound of farro pilaf in the center of each plate. Fan 4 to 6 slices of glazed duck over the pilaf. Arrange a few pickled pear slices alongside the duck for brightness and texture contrast. Drizzle any remaining glaze over the duck and scatter lemon zest and microgreens over the top. Add a final crack of black pepper and a pinch of flaky sea salt if desired.
8. Serving notes: The pickled pears cut through the richness of the duck while Wooster Sauce adds a tangy-sweet complexity. Pair with roasted root vegetables or a simple shaved fennel salad.

Notes

• Duck doneness guide: 125°F for medium-rare, 135°F for medium. Resting the meat is essential to keep juices locked in.
• Farro can be swapped with barley or farro blend for texture variation.
• Leftover glaze keeps refrigerated for up to 5 days and is delicious spooned over roasted vegetables.