Seared Duck with Apricot Sauce, Herby Pearl Barley and Crispy Leeks
By M&S Food
Published on 30 January 2024
Chef Rosemary Shrager serves decadent duck breast with a sweet and sharp apricot sauce for British week on Cooking With The Stars, the TV cookery show brought to you by M&S Food. Don’t skip chilling the duck uncovered, this helps draw out the moisture to guarantee a crispy skin. Pre-soaking and rinsing the pearly barley helps reduce cooking time and removes excess starch to keep the grains lovely and light before stirring through comforting cream and mature cheddar for a touch of indulgence.Time and servings
1 hr 15 minsTotal time
4Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 1 brown onion, diced
- 1 tbsp rapeseed oil
- 5 dried soft apricots
- 1 tbsp cider vinegar
- 750ml chicken stock
- 1 clove
- 50g unsalted butter, plus 1 tbsp
- 2½ lemons, juice only
- 4 duck breast portions
- 2 cloves garlic, crushed
- 1 tsp thyme, chopped
- 2 eschalion shallots, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 3 leeks, 1 diced, 2 thinly sliced
- 200g pearl barley, soaked and rinsed in cold water
- 100ml double cream
- 20g fruit mature cheddar, grated
- 500ml sunflower oil, for frying
- 50g plain flour, for dredging
- 6 tbsp parsley, chopped
- 2 tbsp dill, chopped
Method
Step 1
For the apricot sauce: heat the oil in a medium pan set over a medium heat, add the onion and gently fry for 5 mins, until translucent. Add the apricots, cider vinegar, 150ml chicken stock and the clove then simmer over a low heat for 10 mins.Step 2
Remove from the heat, season to taste with salt and freshly ground black pepper, then add 1 tbsp butter. Remove the clove, add the lemon juice and whizz with a stick blender or in a free standing blender until smooth. Set aside to reheat when ready to serve.Step 3
For the duck: heat the oven to 210°C/190°C fan/ gas 6 ½. Score the skin of the duck with a sharp knife. Season with salt and freshly ground black pepper. Combine the garlic, thyme, juice ½ lemon and rapeseed oil in a shallow dish. Add the scored duck flesh side down, keeping skin dry. Chill uncovered for 10-15 mins, or overnight.Step 4
Add the marinated duck skin-side down to a cold, dry frying pan (reserve the marinade). Set over a very low heat and cook for 3 mins until the skin is crispy. The low heat will enable the fat to render without burning the skin.Step 5
Now turn the duck over, turn the heat up and sear on the other side for 1-2 mins. Transfer to a baking dish and pour the reserved marinade around the meat. Roast for 10 mins, remove and cover with foil. Rest for 10 mins, then carve each portion into thick slices.Step 6
For the pearl barley: add the remaining 50g butter and diced shallot, carrot, celery and leek to a heavy-based medium saucepan. Cook gently over a low heat for about 10 mins until soft and fragrant.Step 7
Add the soaked pearl barley and stir well. Now add the remaining 600ml stock and cook until the barley is softened and all the stock has been absorbed.Step 8
Add the double cream to the barley and bring to the boil to reduce by half (the texture should be a lot thicker than a normal risotto as there is not as much starch to hold it together). Stir through the remaining juice of 1 lemon and cheddar, taste for seasoning and cover to keep warm.Step 9
For the crispy leeks: fill a wok or deep saucepan with sunflower oil and heat to 170°C on a digital thermometer or when a cube of bread browns in 20 secs. Dredge the remaining leeks with flour and deep fry until golden. Remove with a slotted spoon and drain on kitchen paper.Step 10
Serve the duck with warm apricot sauce, pearl barley, crispy leeks and sprinkled with chopped parsley and dill. Tips