A good punchy homemade stock makes all the difference in this recipe, adding loads of flavour. Spring greens, such as asparagus or baby spinach, will bring a wonderful vibrancy.
DUCK BREASTS WITH ORANGE AND HONEY BARLEY RECIPE
Serves 4
20g butter
1 onion, chopped
4 cloves garlic, crushed
1 cup barley
Zest of 1 orange, plus juice
1 Tbsp honey
3 cups chicken stock
1 cup spring greens, e.g. snap peas, edamame
½ cup chopped parsley
2 duck breasts
To finish
¼ cup white wine
2 tsp honey
1 orange, segmented
- In a heavy-based pot, melt the butter. Add the onion and garlic, cooking slowly to soften for 5 minutes.
- Stir through the barley, zest and stock, bringing to a simmer. Cook for 20-25 minutes or until the barley has softened. Add the orange juice and honey. Season with salt and pepper. Stir through the greens and parsley, cooking for 3 or 4 minutes.
- While the barley cooks, heat a frying pan to medium heat. Score the duck breasts 5 or 6 times on an angle. Place in the pan, skin-side down, cooking for 4 or 5 minutes until the skin is nicely browned. Turn and cook for 5-8 minutes depending on the thickness of the duck breasts. Let them rest for 5 minutes.
- Tip out any excess fat from the pan, then deglaze with the white wine and honey.
- To finish the dish, add the orange segments and parsley to the barley. Serve with sliced duck and any extra juices from the pan.
