In a wide pot, heat the neutral oil over medium heat. Once hot, add the shallot and cook for 3-4 minutes until beginning to soften. Add the garlic and cook for 45 seconds or until fragrant.

Add the butter and once melted and frothy, add the mushrooms. Cook for 8 minutes or until the mushrooms release all their liquid and beginning turning golden brown. Season with salt and pepper.

Add the dry orzo and stir to coat with any of the butter in the skillet. Season with salt and pepper and dry thyme.

Pour in the chicken stock and scrape up any browned bits stuck to the bottom of the pan.

Bring to a boil and then reduce heat and simmer, stirring regularly to ensure that orzo doesn't stick to the pan.

Cook, over low heat, for 10-12 minutes, stirring regularly, until the orzo is al dente.

Stir in the parmesan cheese and taste the orzo and season to your taste. Turn off the heat.

While the orzo is simmering, prepare the duck. Season the scored duck all over with salt and pepper.

Place the duck breasts, skin-side down, in a cold skillet and turn the heat to medium. Cook for 6-7 minutes until all the fat has rendered from the skin and the skin is crispy and browned. Flip and cook an additional 10 minutes or so or until the duck is cooked to your desired internal temperature. Transfer to a plate and rest for 5 minutes before slicing.

While the duck is resting, fry up greens or vegetables quickly in the rendered duck fat.

Divide the orzo between plates and serve with the sliced seared duck breast and any vegetables. Enjoy!