Farro Risotto with Fresh Spring Peas Duck

Ingredients

• * 1.5 cup farro
• * 3 cup chicken stock
• * 1 cup white wine
• * 2 spring onion, bulb diced
• * 2 clove of garlic, minced
• * 1 pod star anise
• * 5 peppercorn (sichuan)
• * 3 spring of fresh thyme
• * 1/4 cup shredded parmesan cheese
• * 2 teaspoon plus 2 tablespoon duck fat or butter
• * juice of 1/2 a meyer lemon
• 2 duck leg, confit purchased or pre made
• for the mushroom:
• * 8 ounce hen of the wood (maitake) mushroom (or freshest looking
• mushroom)
• * 1 clove garlic, minced
• * 1 spring onion, minced
• * 1 sprig thyme
• for the salad
• * 1/4 cup slivered green part of spring onion
• * 1 package pea shoot
• * 1 meyer lemon zested (1 teaspoon), and juiced (2 tablespoon)
• * 1 teaspoon of honey

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