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Jim Coleman Recipes

Duck Breast Salad

For this recipe you will need:

  • 1/2 cup pot barley cooked in 1-1/2 cups chicken (keep warm)
  • 1 pound Savoy cabbage
  • 4 cups water
  • 1 teaspoon salt
  • 1 red onion, peeled and quartered and thinly sliced
  • 1 pound cooked duck breast
  • 1 tablespoon sunflower oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • Pinch freshly ground black pepper

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.

©2004 WHYY