Wild Duck with Barley

Name: Wild Duck with Barley
Ingredients: salt and freshly ground pepper; salt and freshly ground pepper; 2 wild duck, if possible with their livers; 3 apples, chopped; juice of1 orange; 115g/4oz prunes; 450ml/¾ pint water; 115g/4oz barley, cooked; 2 tbsp oil; 1 tbsp red wine vinegar; 2 tbsp honey; 2 tbsp grated horseradish; 55g/2oz Greek yoghurt

Preparation info

Difficulty
Complex

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

There seems to be an attempt to make barley a fashion food item, although one attempt at eating a barley risotto cures most people. However I am very fond of barley properly utilised. Try this curious way of preparing it which comes from a Swedish recipe and which I think goes well with the richness of the duck.

Ingredients

2 wild duck, if possible with their livers
salt and freshly ground pepper
115g/4

Main course
Dinner

Method

Rub the outside of the duck with salt and pepper. Stuff with prunes and apples and livers. Smear with soft butter and roast in a very hot oven – 230°C/450°F/Gas 8 – for 20–30 minutes depending on rareness liked, baste during cooking.

In a pan boil together for a few minutes orange juice, honey, vinegar and oil. Stir in the barley and season, add the yoghurt and the horseradish and heat