Sliced Duck with Barley
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
Preparation steps
1.
Heat the oven to its lowest setting.
2.
Fry the carrot, celeriac and the 2 chopped spring onions in 1 tbsp hot butter and quench with the stock.
3.
Add the barley and simmer for around 40 minutes, stirring occasionally. If necessary add a little more stock.
4.
Fry the duck in a not-too-hot pan, skin side down for around 8 minutes. Turn, then transfer it into the pan to an oven-proof dish and roast for 20-25 minutes.
5.
Mix together the honey and the soy sauce and brush onto the meat in the 5 minutes of cooking time. Increase the temperature to 200°C (180°C in a fan oven), 400°F, gas 6 and glaze.
6.
Create spirals from the potatoes using a peeler and fry them in hot oil for 3-4 minutes until golden brown. Dry on kitchen paper.
7.
Fry the remaining spring onions in the leftover butter. Season with salt and quench with some water. Cover and braise for 6 minutes.
8.
Slice the meat and serve it on the barley with the spring onions. Place the potatoes on top and serve.
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