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.
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 through. When the duck is cooked, make a thin gravy from the juices and the water, carve the duck and serve in the barley with the gravy on the side.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.