Warm Pearl Barley Salad with Gooseberry Duck.

Warm Pearl Barley Salad with Gooseberry Duck.

Nutty and healthy warm salad that is incredibly fresh, perfect for this time of year, yet filling and comforting enough for even the coldest winter's night. The deliciously sweet and sour duck is certainly luxurious for a dinner party or a weekend treat. Thank you Helen Mead for the delicious homemade gooseberry jam, it's simply yum! I came up with this recipe to showcase the jam scrumminess. It's perfect on toast, in a savoury dish and I have a cake or two planned. For those without gooseberry jam, plum jam will be just fine.

Serves 2.

   For the pearl barley.

In a large saucepan, put in

-150g pearl barley, with 

-500ml cold water,

-1tsp sea salt.

Bring up to the boil. Leave to cook for 10 minutes.

Drain, place in a bowl and leave aside.

   For the warm salad.

In a frying pan, with a tablespoon of olive oil, fry

-1 sliced red onion,

-1 clove chopped garlic.

Cook, stirring occasionally, until the vegetables have softened, add

-3 sliced tomatoes,

-salt/pepper,

-1tbsp balsamic vinegar.

Leave to cook for a couple of minutes or until the tomatoes have broken down.

Pour the mixture over the pearl barley.

Mix well to combine, add

-100g fresh peas,

-2tbsp coriander.

Stir well and serve alongside the duck.

   For the duck.

2 duck breasts, score the skin, season with salt and pepper.

Place the duck, skin side down, in a large, cold frying pan, without oil.

Place the pan on medium-high.

Cook for about 2 1/2 minutes on each side, add

-2tbsp gooseberry jam.

Place in 200c fan forced oven for around 7 minutes.

Leave to rest for 5 minutes before slicing.