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Ingredients

• 8 duckling breasts with the fatty skin attached
• ---HAWTHORN SAUCE---
• STEP 1:
• 1 cup of fresh hawthorn berries*
• 1 1/2 cups of sweet red wine
• 3 1/2 cups of water
• The peel of an orange in one curly piece
• Half a cup of powdered sugar
• STEP 2:
• 2 cups of rich duck stock
• 1 cup of demi-glace
• 4 tbls. of green peppercorns
• Fresh rosemary, finely chopped
• The resulting syrup from STEP 1
• salt
• ---barley PILAF---
• 2 cups of pearl barley (don’t dare use any type of ‘instant’ or ‘quick,’ its rubbish!)
• 2 enormous leeks
• 1 large sweet carrot
• 3-4 smaller and more tender ribs of celery
• 2 cups of beer or ale
• 4 cups of water or chicken stock
• fresh garlic, finely minced
• butter
• 1 – 1 ½ cups more stock
• salt and pepper

Description

Hawthorn Berries Can Be Cooked Down In The Same Manner As Cranberries But Are A Little More Tart. I Use Duckling Breasts Here For Elegance But You Could Roast A Whole Duckling And Glaze It With The Sauce.

Group Recipes