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Sliced duck with barley

Name: Sliced duck with barley
Total time: 1 h 25 min
Yield: 4
Ingredients: 1 carrot (diced); 0.667 cup Celeriac (peeled and diced); 10 scallions (2 cut into rings, rest halved); 3 Tbsps butter; 1.667 cups vegetable stock; 1.25 cups Barley; 2 duck legs (approx. 350 g each); 1 Tbsp honey; 2 Tbsps soy sauce; 1.333 cups waxy potatoes; Oil (for frying)

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Difficulty:

moderate

Preparation:

40 min.

Preparation

ready in 1 hr 25 mins

Ingredients

for

servings

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; 1.333 cups waxy potatoes; Oil (for frying)

How healthy are the main ingredients?

potato Celeriac soy sauce honey carrot

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Preparation steps

Heat the oven to its lowest setting.

Fry the carrot, celeriac and the 2 chopped spring onions in 1 tbsp hot butter and quench with the stock.

Add the barley and simmer for around 40 minutes, stirring occasionally. If necessary add a little more stock.

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.

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.

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.

Fry the remaining spring onions in the leftover butter. Season with salt and quench with some water. Cover and braise for 6 minutes.

Slice the meat and serve it on the barley with the spring onions. Place the potatoes on top and serve.

Sliced duck with barley

Ingredients

Preparation steps

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