Seared duck with apricot sauce, herby pearl barley and crispy leeks

For the apricot sauce: heat the oil (1 tbsp) in a medium pan set over a medium hob, add the onion (1) and sauté until translucent, about 5 minutes. Add the apricots (5), cider vinegar (1 tbsp), chicken stock (150 ml) and clove (1) and simmer over a low heat for 10 minutes. Season to taste with salt and freshly ground black pepper, then add the butter (1 tbsp). Remove the clove, add the lemon juice (1) and blend with a hand blender or in a blender. Set aside to reheat when ready to serve.

For the duck: preheat the oven to 210°C/190°C fan. Score the skin of the duck (2 packs) with a sharp knife. Season with salt and freshly ground black pepper. Combine the garlic (2 cloves), thyme (1 tsp), lemon juice (1/2) and rapeseed oil in a shallow dish. Add the scored duck, keeping the skin side uppermost and dry. Chill for 10-15 minutes or overnight (keep uncovered so the skin will crisp up when fried).

In a cold frying pan (don’t add any oil), put the marinated duck skin-side down (reserve the marinade) and, keeping the heat as low as possible, cook for 3 minutes until the skin is crispy. The low heat will enable the fat to render without burning the skin.

Now turn the duck over, turn the heat up and sear on the other side for 1-2 minutes. Place in a baking dish and pour in the marinade. Roast for 10 minutes, remove and cover with foil. Rest for 10 minutes, then carve each portion into two.

For the pearl barley: in a heavy-based medium saucepan, add the butter (50 g), shallots (2), carrots (1), leeks (1) and celery (1 stalk). Cook gently over a low heat for about 10 minutes until the vegetables are soft and fragrant.

Add the soaked pearly barley (200 g) and stir well. Now add the stock (600 ml) all at once and cook until the barley is softened and all the stock has been absorbed.

Add the double cream (100 ml), bring to the boil and reduce by half (the texture should be a lot thicker than a normal risotto as there is not as much starch to hold it together). Stir through the lemon juice (1) and mature cheddar (20 g), tasting for seasoning. Garnish with the parsley (6 tbsp) and dill (2 tbsp).

For the crispy leeks: fill a wok or small saucepan with the oil (500 ml) and heat to 170°C. Dredge the leeks (2) in flour (as needed) and deep fry until golden.

Serve the duck with the warm apricot sauce and pearl barley. Garnish with the leeks.