Duck Breast, Roast Squash & Pearl Barley Risotto Recipe · Gressingham

Ingredients

• Pack of 2 Gressingham Duck Breasts
• 1/2 red onion, sliced
• 350g packet of diced butternut squash
• 125g pearl barley, cooked in boiling water for 40 minutes and drained
• 2 cloves garlic, crushed
• 1 glass white wine
• 500ml chicken stock
• 2 tbsp olive oil
• 50g butter
• 1/2 red chili, de-seeded and finely sliced
• 4 sage leaves finely sliced