Mise en Place is celebrating 30 years in Tampa as a fixture of Modern American Cuisine.

Executive Chef and Owner Marty Blitz is preparing a fête in the next month — actually, more than one.

The tall man with the coy-tattooed forearms has been here since day one, and he is used to creating dishes in his head.

The same goes for the dish in this week’s installment of the Chef’s Kitchen.

It’s a pulled duck edamame cashew fried farro dish.

Blitz says you can use any prepared protein — chicken or even shrimp.

And why farro? It’s healthier.

“They've got a chewy texture which is kind of nice on the tooth you know," explained Blitz.

If your recipe is dry after adding teriyaki sauce, add chicken stock or vegetable stock or water.

Pulled Duck Edamame Cashew Fried Farro

(Yields 4 servings)

Ingredients

1 tbsp. canola oil

2 tbsp. red pepper, diced small

1 tbsp. poblano pepper, diced small

2 tbsp. red onion diced small

1 tbsp. garlic, chopped fine

½ of Serrano chili, sliced thin

½ c. mixed mushrooms, quartered

1 c. edamame beans

2 c. cooked duck meat, from whole ducks or duck legs

4 oz. teriyaki sauce

Chicken or vegetable stock, as needed

2 c. cooked farro

2 c. cooked jasmine rice

6 oz. roasted cashews

10 leaves of spinach

1 tbsp. cilantro

2 tbsp. soft unsalted butter

Scallions, handful to top dish

Salt and pepper, to taste

Procedure

In hot sauté pan, add oil, diced peppers, onion, garlic, poblano and Serrano chili.

Sauté about one minute.

Add salt and pepper.

Add Edamame.

Sauté one minute.

Add mushrooms and duck.

Sauté 1 minute.

Add rice and farro.

Cook until it starts to stick to bottom of the pan slightly.

Add teriyaki sauce to loosen rice mixture.

Add spinach, cashews, scallions and butter.

Salt and pepper to taste.

Plate and enjoy.