Before starting, preheat the oven to 450˚F.Wash and dry all produce. Heat a medium pot over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then farro. Cook, stirring often, until toasted and fragrant, 1-2 min. Add 1 tsp (2 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. Drain, then return farro to the pot, off heat.Add 1/2 tbsp (1 tbsp) butter, then stir until melted.

Meanwhile, 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.Roast duck in the middle of the oven until cooked through, 8-13 min.**Discard all but 1 1/2 tbsp (3 tbsp) duck fat from the pan. (TIP: You can save duck fat for other creations, if desired.)

Meanwhile, peel, then cut onion into 1/4-inch slices. Thinly slice mushrooms. Roughly chop spinach.

When farro is almost done, heat the pan with reserved duck fat over medium-high. When hot, add onions. Cook, stirring occasionally, until softened slightly, 2-3 min. Add mushrooms. Cook, stirring occasionally, until softened, 4-6 min. Season with 1/2 tsp (1 tsp) garlic salt and pepper. Drizzle half the balsamic glaze over veggies. Cook, stirring often, until coated, 1 min.

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

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