Short of time? Pre-soaking and rinsing the pearl barley in cold water will remove the excess starch and also drastically reduce the cooking time.
Rosemary Shrager
Over the years, icon and cooking legend Rosemary Shrager has written countless cookbooks. She currently leads cookery masterclasses, designs cook-approved kitchens and has swapped knives for pens, releasing a series of food-themed murder mysteries.
1HR 5MIN
Total time
Ingredients
Servings
4
For the apricot sauce
1
M&S Remarksable Value brown onion, diced
1 tbsp
M&S cold pressed rapeseed oil
5
ripe apricots
1 tbsp
M&S apple cider vinegar
150 ml
M&S chicken stock
1
whole clove
1 tbsp
M&S Remarksable Value unsalted British butter
1
M&S Remarksable Value lemon, juiced
For the seared duck
2 packs
(265 g each)
(265 g each)
Select Farms British 2 duck breasts
4 portions
2 cloves
M&S Remarksable Value garlic, crushed
1 tsp
M&S fresh thyme, chopped
1/2
M&S Remarksable Value lemon, juiced
For the pearl barley
200 g
pearl barley
soaked in cold water
50 g
M&S Remarksable Value unsalted British butter
2
M&S British echalion shallots, diced
1
M&S Remarksable Value carrot, diced
1
leek, diced
1 stalk
M&S Remarksable Value whole celery, diced
600 ml
M&S chicken stock
100 ml
double cream
1
M&S Remarksable Value lemon, juiced
20 g
M&S Remarksable Value British mature cheddar, grated
6 tbsp
cut M&S fresh parsley, chopped
2 tbsp
cut fresh dill, chopped
For the crispy leeks
500 ml
sunflower oil
for frying
2
leeks, thinly sliced
as needed
M&S Remarksable Value plain white flour
for dredging
Nutrition per serving
Calories
1786kcal
Fat
141.3 g
Saturates
25.4 g
Sugars
20.1 g
Salt
567.6 mg
