Jim Coleman Recipes
Duck Breast Salad
For this recipe you will need:
To prepare this recipe:
Soak barley in water for 12 hours. Then place in chicken stock, bring to a boil, and boil for 5 minutes. Turn heat down as far as possible and leave pain, covered, for 40 minutes to finish cooking. Drain the barley if necessary and keep warm. Keep cooking mixture.
Wash cabbage; cut away thick stem and any bad bits before finely shredding leaves. Blanch shredded cabbage for 5 minutes in boiling salted water and drain in sieve.
Peel onions, quarter lengthwise and slice thinly across quarters. Cut duck into thin strips.
Drain cooked barley in sieve.
Combine warm barley with cabbage, oil, vinegar, Worcestershire sauce and pepper, adding a little stock from barley if necessary.
Arrange onion and duck on top of salad shortly before serving.