Duck Leg Confit with Balsamic Emulsion and Barley

Duck Leg Confit

• 2 pair duck legs
• 2 bay leaves
• sprig of fresh thyme
• 6 black peppercorns
• 2 tbsp crush garlic (optional)
• 2 c duck fat
• Salt and pepper

Method

1. Grind together salt, pepper, bay and thyme, add garlic and rub duck legs with the mixture. Place in a container and sprinkle with the remaining mixture and peppercorns. Cover and refrigerate overnight.
2. Melt duck fat in 2 tsp hot water in a saucepan. Cook over low heat until clear. Add duck legs, skin side down. Bring to a boil and cover pan. Lower heat and simmer 2-3 hours or until very tender when tested with a fork. Strain fat, cool and save.
3. To serve, cover and bake the confit at 400 F until brown and crispy, about 1/2 hour.

For the Rest

• 4 tbsp pearl barley
• 2 tbsp balsamic vinegar
• 2 knobs of butter
• 1 red chilli, deseeded and sliced
• 1 clove garlic, sliced
• 2 tbsp good quality olive oil
• 1 tbsp toasted pine nuts
• 100gms mixed salad leaves
• balsamic dressing, to serve

Method

1. Soak barley for 20 mins in cold water. Heat pot of water till boiling and put drained barley in to cook for 15mins. Do not salt water as it will make the barley hard!
2. In a skillet fry garlic and chilli till cooked but not coloured in 2 tbsp olive oil. Reserve to mix in barley when cooked.
3. In a small pan reduce balsamic by half. Whisk in knobs of butter and turn off heat.
4. Drain barley when cooked and mix through chilli and garlic with oil.
5. Place barley on plate with duck leg on top. Mix salad leaves with balsamic dressing and place on top of plate.
6. To serve. Drizzle duck leg with balsamic emulsion.