1Season the scored duck breasts generously with salt and pepper. Place farro in a medium pot with 700ml broth and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until tender. Drain any excess liquid.

2While farro cooks, heat a cold oven-safe skillet over medium-low heat. Place duck breasts, skin-side down, in the skillet. Cook for 8-12 minutes until the skin is golden brown and crispy, rendering much of the fat. Pour off most of the rendered fat.

3Flip the duck breasts and cook for an additional 3-5 minutes for medium-rare, or until desired doneness. Transfer duck to a cutting board, tent with foil, and let rest for at least 5 minutes.

4In the same skillet, leaving about 1 tbsp of duck fat, add minced shallot and cook over medium heat for 2 minutes until softened. Add garlic and thyme, cook for another minute until fragrant.

5Pour in red wine, chicken broth, cherries, balsamic vinegar, and sugar. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low and simmer for 5-7 minutes, until the sauce has thickened and cherries are slightly jammy.

6While the sauce reduces, fluff the cooked farro with a fork. Stir in the lemon zest, lemon juice, chopped parsley, chopped mint, and toasted pistachios. Season with salt and pepper to taste.

7Slice the rested duck breasts against the grain into 1/2-inch thick pieces. Discard the thyme sprigs from the cherry glaze.

8To serve, spoon the farro salad onto plates, arrange sliced duck breast on top, and generously drizzle with the warm cherry glaze.