Ingredients
The following ingredients have 4 Servings
- 1 carrot (diced)
- 0.667 cup Celeriac (peeled and diced)
- 10 scallions (2 cut into rings, rest halved)
- 3 Tbsps butter
- 1.667 cups vegetable stock
- 1.25 cups Barley
- 2 duck legs (approx. 350 g each)
- 1 Tbsp honey
- 2 Tbsps soy sauce
- 1.333 cups waxy potatoes
- Oil (for frying)
Instruction
- Heat the oven to its lowest setting.
- Fry the carrot, celeriac and the 2 chopped spring onions in 1 tbsp hot butter and quench with the stock.
- Add the barley and simmer for around 40 minutes, stirring occasionally. If necessary add a little more stock.
- Fry the duck in a not-too-hot pan, skin side down for around 8 minutes. Turn, then transfer it into the pan to an oven-proof dish and roast for 20-25 minutes.
- Mix together the honey and the soy sauce and brush onto the meat in the 5 minutes of cooking time. Increase the temperature to 200°C (180°C in a fan oven), 400°F, gas 6 and glaze.
- Create spirals from the potatoes using a peeler and fry them in hot oil for 3-4 minutes until golden brown. Dry on kitchen paper.
- Fry the remaining spring onions in the leftover butter. Season with salt and quench with some water. Cover and braise for 6 minutes.
- Slice the meat and serve it on the barley with the spring onions. Place the potatoes on top and serve.
