Baked duck with barley, sherry and field mushrooms

Serves: 4
Course: Main Course
Cooking Time: 1 hr 30 mins
  • 100g barley
  • 500ml chicken stock
  • 3 cloves of garlic, thinly sliced
  • Some fresh thyme and two bay leaves
  • 100mls sweet sherry  
  • A stick of cinnamon
  • 80g butter
  • Salt and pepper
  • 4 thick rashers of smoked bacon
  • 4 cooked (confit) duck legs
  • 4 field mushrooms, halved
  • Some leaves of chard or cabbage (washed and trimmed into manageable pieces)

1 Set your oven to 180 degrees Celsius.

2 Soak the barley in plenty of water for two hours or more before you use it. Rinse and add it to a wide casserole dish.

3 Boil the chicken stock and add to the casserole with the garlic, herbs, sherry, cinnamon and butter. Season then bake in the oven for 20 minutes .

4 Remove the casserole from the oven then place the bacon, duck legs, mushrooms, chard or cabbage evenly on top.

5 Make sure the mushrooms and chard are immersed in the remaining stock so they don’t dry out, then bake for another 20 minutes, until the duck starts to crispen and the stock is absorbed by the barley.

6 Serve with a generous amount of Dijon mustard.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford