Duck Breast, Roast Squash & Pearl Barley Risotto Recipe · Gressingham
A gourmet twist on an Italian classic with the duck adding an intense and rich meaty flavour to the dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gressinghamduck.co.uk.
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
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