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Pan seared Duck breast with Barley and Lentil risotto

The new Canadian food guide extols the virtues of eating more grains and legumes. This mouth-watering Barley and Lentil risotto pairs wonderfully with rich savory duck, and ensures your family is getting all the whole grain goodness they deserve!
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings

Ingredients

Barley Lentil Risotto:

  • ¼ cup (60 ml) diced carrots
  • ¼ cup (60 ml) diced onion
  • ¼ cup (60 ml) chopped celery
  • 1 cup (250 ml) Pearl barley
  • ½ cup (125 ml) green lentils
  • 6 cups (1.42 L) vegetable stock
  • ⅛ Cup (30 ml) Canola oil
  • 1 teaspoon (5 ml) salt
  • 1 teaspoon (5 ml) pepper
  • ½ cup (125 ml) Parmesan cheese
  • ½ cup (125 ml) edamame beans
  • ¼ cup (60 ml) shredded smoked Gouda cheese

Duck:

  • 4 Boneless Duck breasts
  • 4 teaspoons (10 ml) pepper
  • 4 teaspoons (10 ml) salt
  • 4 teaspoons (10 ml) minced rosemary
  • 4 teaspoons (10 ml) crushed red pepper corns
  • 4 teaspoons (10 ml) canola oil

Butternut squash pure:

  • 3 cups (750 ml) diced butternut squash
  • 3 cups (750 ml) vegetable stock
  • ¼ cup (60 ml) honey
  • ¼ cup (79 ml) whipping cream

Pickled Beets with apple:

  • 1 cup (250 ml) rice vinegar
  • 1 cup (250 ml) water
  • 1 tablespoon (15 ml) salt
  • 1 tablespoon (15 ml) sugar
  • ½ a beet cut into matchstick shape
  • ½ an apple cut into matchstick shape

Duck Sauce:

  • 1 cup (250 ml) Port wine
  • ¼ cup (60 ml) vegetable stock
  • 1 teaspoon (5 ml) rosemary
  • ½ teaspoon (2.5 ml) pink peppercorn
  • 1 teaspoon (5 ml) salt
  • 1 teaspoon (5 ml) pepper
  • 1 clove of garlic

Instructions

Barley Lentil Risotto:

  • Boil 6 cups of vegetable stock on medium heat. In a separate pot, use canola oil to sauté the diced carrots, onion, celery, salt & pepper on medium heat. Add barley to sautéed mixture and stir thoroughly for about 1 minute. Transfer 1 cup of vegetable stock to the barley and the lentils, bring to a simmer and continue to stir, while consistently adding vegetable stock when previous stock has almost been absorbed. Add stock in one cup intervals until desired doneness. Turn off the heat and fold in parmesan, edamame beans and shredded smoked Gouda.

Duck:

  • Score the skin side of the duck in a diamond shape pattern. Crush the red pepper corns and mince the rosemary. Place the canola oil in a large frying pan on the stove. Spread ½ teaspoon of pepper and ½ teaspoon of salt on the scored skin side of the duck. Rub 1 teaspoon of rosemary, 1 teaspoon of red pepper corn, ½ teaspoon of pepper, and ½ teaspoon of salt on the flesh side of the breast. Pre-heat the oven to 350°F (175°C). Place the duck in the pan with the skin side facing down and cook on medium heat for 8-10 minutes (until crispy). Flip the duck and cook the other side for 2 minutes on medium heat. Transfer the duck to a pie pan and bake for 5-6 minutes (until a meat thermometer reads the internal temperature of 145 degrees F, 62 C), drain the fat from the frying pan and reserve the pan to help finish the Port sauce.

Butternut Squash Pure:

  • cut the butternut squash into cubes (approximately 1” by 1”) and place it into a pot. Turn on the stove to high heat. Add 3 cups (750 mof vegetable stock into the pot; the stock should just completely cover the squash. Stir every 3-4 minutes. Add pepper and salt. Let this cook for 20 minutes or until all your stock has reduced. Transfer the squash from the pan to a food processor and add the honey and whipping cream. Pure until you get a smooth consistency, adjust seasoning to taste.

Pickled Beets with Apple:

  • Boil rice vinegar, water, salt and sugar in one pot. Once it has started boiling and sugar and salt has dissolved, it is ready for use. Cut beets and apples into uniform match stick shapes(keep in separate bowls. Let liquid cool for 2 minutes and then soak the beets in the liquid for about 3-5 minutes. Put a 1 tbsp. of the pickling liquid on the apple to prevent browning. Drain the pickling liquid from the beets and mix them with the apples.

Duck Sauce:

  • Put port wine, vegetable stock, rosemary and salt and pepper in a pot, bring it to a boil. Reduce over medium heat until ½ the liquid has evaporated. Once it is reduced use it to deglaze the pan the duck was previously frying in, keep stirring until all the delicious duck remnants are mixed into the sauce, strain and serve underneath the duck..

Notes

COOKS TIP: Scoring the skin of the Duck allows the fat to render more easily and helps the skin achieve that perfect crispiness! Remove any silver skin (sinew) and extra fat from the flesh side of the breast to ensure a tender and enjoyable eating experience.