Roast Squash Orzotto with Duck Breast Recipe · Gressingham

Ingredients

• 2 Gressingham duck breasts
• 350g butternut squash, peeled and diced
• 2 tbsp olive oil
• 2 cloves of garlic, crushed
• ½ a red onion, sliced
• 125ml good dry white wine
• 1 chicken stock cube, dissolved in 500ml hot water
• 125g pearl barley, cooked in boiling water for 25 minutes then drained
• 50g butter
• A few sage leaves, finely sliced
• ½ a red chilli, deseeded and finely sliced