Mallard duck barley risotto | The Perennial Plate

Ingredients

• 1 finely chopped onion
• 1 roughly chopped onion
• 2 ducks
• 1 Tablespoon black pepper
• 4 cloves garlic
• 1 Tablespoon Fennel seed (toasted)
• 2 cups barley
• 1 cup wild rice
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• 1 lemon
• 1 package of sunflower shoots
• 1 package of thyme
• Salt to taste
• Olive oil