1. Peel and finely chop the onion. Heat the lard in a saucepan and sauté the onions until translucent. 2. Add the barley and saute a few minutes. Add the broth and the bay leaf, cover …
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Set the pan over a medium-low heat and cook the shallot for 2-3 minutes, until softened. Add the wine, stock, thyme and juniper berries to the pan and simmer for 5 minutes over a high heat, until reduced and syrupy. Stir in the blackberries and any resting juices from the duck and simmer until warmed through.
Add the wine, stock, thyme and juniper berries to the pan and simmer for 5 minutes over a high heat, until reduced and syrupy. Stir in the blackberries and any resting juices from the duck and simmer until warmed through. Slice the duck and serve with the sauce, plus some steamed green vegetables and potatoes, if liked.
Add the white wine & 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 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
Pearl Barley: Combine 1 cup barley with 2 1/2 cups water or broth in a small pot and bring to a rolling boil. (There is no need to soak barley, pearled or not.) Once boiling, reduce heat to a simmer and cook, covered, until tender (about 40 or 50 minutes).