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Barley risotto with duck confit and peas

Preparation

25 minutes

Cooking

35 minutes

Servings

4 servings

Barley risotto with duck confit and peas
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Ingredients

2 confit duck legs, store-bought and shredded

375 mL (1½ cup) pearl barley

1.25 L (5 cups) chicken broth

250 mL (1 cup) diced white onion 

3 sticks celery, diced

500 mL (2 cups) diced celeriac 

45 mL (3 tbsp) oil, or duck fat

375 mL (1½ cups) frozen peas

Salt and pepper

Gremolata

Zest and juice of 1 orange

125 mL (1/2 cup) chopped parsley

60 mL (1/4 cup) chopped celery leaves 

45 mL (3 tbsp) oil 

Directions

  1. Heat the broth and set aside.
  2. In a large sauté pan, sauté the onion, celery and celeriac in the oil with a pinch of salt, about 5 minutes.
  3. Add the barley and hot broth all at once and cook 20 to 25 minutes over medium-low heat, stirring often.
  4. Add the peas and the duck meat, and continue cooking 5 minutes.
  5. In a small bowl, combine the gremolata ingredients and serve with the risotto.

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