back to cookbook
Sliced Duck with Barley
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 carrot (diced)
- ⅔ cup Celeriac (peeled and diced)
- 10 scallions (2 cut into rings, rest halved)
- 3 Tbsps butter
- 1 ⅔ cups vegetable stock
- 1 ¼ cups Barley
- 2 duck legs (approx. 350 g each)
- 1 Tbsp honey
- 2 Tbsps soy sauce
- 1 ⅓ cups waxy potatoes
- Oil (for frying)
back to cookbook
print shopping list
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.
Related Recipes
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Tags
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week