Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pat duck dry with paper towels. Using a sharp knife, score the skin side of duck in a criss-cross pattern. Season with salt and pepper. Add duck to a cold, large non-stick pan, skin-side down. Cook over medium heat until skin is crispy, 10-12 min. Flip and cook until golden-brown, 2-3 min. Transfer duck to a parchment-lined baking sheet, skin-side up. (NOTE: Reserve duck fat in the pan for use in step 4.) Roast duck in the middle of the oven until cooked through, 8-13 min.**

While duck roasts, add farro and 1 tbsp butter to a medium pot over medium-high. Cook, stirring often, until toasted and fragrant, 1-2min. Add 1 tsp salt and 3 cups water (dbl both for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. When farro is done, drain and set aside.

While farro cooks, peel, then cut onion into 1/2-inch slices. Thinly slice mushrooms. Roughly chop spinach.

Heat the same pan (from step 1) over medium-high. When hot, add onions. Cook, stirring occasionally, until softened, 2-3 min. Add mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Drizzle over half the balsamic glaze. Cook, stirring often, until balsamic glaze coats veggies, 1 min.

Add farro, spinach and broth concentrate to the pan with veggies. Cook, stirring often, until spinach is wilted, 1-2 min. Remove the pan from heat. Season with salt and pepper, to taste.

When duck is done, transfer to a plate to rest, 3-5 min. Thinly slice duck. Divide farro pilaf between plates. Top with duck. Drizzle over remaining balsamic glaze.