Duck Breast, Roast Squash & Pearl Barley Risotto
A gourmet twist on an Italian classic with the duck adding an intense and rich meaty flavour to the dish.
Ingredients
- Pack of 2 Gressingham Duck Breasts
- 1/2 red onion, sliced
- 350g packet of diced butternut squash
- 125g pearl barley, cooked in boiling water for 40 minutes and drained
- 2 cloves garlic, crushed
- 1 glass white wine
- 500ml chicken stock
- 2 tbsp olive oil
- 50g butter
- 1/2 red chili, de-seeded and finely sliced
- 4 sage leaves finely sliced
Method
- Score the fat on the duck breasts with a sharp knife
- Heat a pan, and sprinkle in a fine layer of salt (no oil), then add the duck breasts skin side down and turn down the heat and let the fat slowly render out until the skin is golden & crispy
- Fry the butternut squash in the olive oil on a low heat until it starts to soften, then add the sliced onion and garlic and cook for a further 5 minutes on a low heat until this softens
- When the skin is crispy, drain the excess fat, and place in the oven at 180c and cook for 6 mins
- Add the white wine & 500 ml chicken stock to the squash, onion and garlic and bring to the boil, then add the cooked pearl barley and heat through until the liquid had reduced
- In a separate pan, heat the butter, sage and chilli until melted
- Season the squash risotto to taste and then serve into bowls, carve the duck breast and place on top and drizzle the dish with the sage & chilli butter
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