Hereford duck with a spicy risotto of pearl barley and an apricot and pear chutney

11 September 2006
Hereford duck with a spicy risotto of pearl barley and an apricot and pear chutney


(serves four)

4oz shallots chopped
Unsalted butter
4oz dried apricots
4oz demerara sugar
1tsp five spice powder
1tsp turmeric
¼tsp ground ginger
3 cardamom pods
1 vanilla pod
2 cinnamon sticks
Muslin bag of star anise and fennel seeds
5fl oz wine vinegar infused with garlic

Sweat down shallots. Add apricots and sugar. Cook together on a low heat for five minutes. Add all the spices then the vinegar. Cover with a lid and simmer very slowly for three hours adding water if needed and stirring occasionally. Remove muslin bag. Serve cold.


8oz shallots chopped
8oz pearl barley soaked
Unsalted butter
1 red chilli chopped
1tsp chopped fresh ginger
4 garlic cloves
1tsp turmeric
1tsp tandoori marsala
1tsp cumin
1 lime leaf
1pt duck stock (approx)
Double cream
1tbs spring onions finely chopped
1tbs coriander chopped
Salt and black pepper

Sweat the shallots and barley in butter. Add the spices. Cook out. Add the stock 5 oz at a time. Finish with a touch of cream spring onions and coriander. Correct the seasoning with salt and pepper.


2 x 4lb Trelough duck
Lemon grass, ginger, star anise, lime leaves, rock salt, bay leaf, juniper berries, cardamom and cinnamon stick

Confit the legs with the excess fat infused with all the spices.Seal the breasts in a hot pan with a touch of duck fat. Slowly render down until you are left with a very crispy skin and moist flesh.Correct the seasoning of both items.

To servePlace a small amount of chutneyat the top of the plate and the risotto central. Carve the breast and place slices around therisotto. Place the crisp leg confit alongside. Finish the dish with a sauce reduction made from the roasted necks and duck stock.

Suggested winesCôtes du Luberon Château la Verrerie 1989 or Charles Melton Nine Popes Barossa Valley Australia

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