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Home > Recipes > With Classic Roasted Duck and Chicken Stock
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Barley Risotto with Duck Sausages
Serves 4
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Our barley risotto, served with duck sausages, is hearty enough for a one dish main course on the coldest night of the year. Double the recipe to serve eight. You'll all be enchanted.
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Ingredients:
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- 3 T. (45 mL) olive oil
- 1 c. (250 mL) finely chopped mixed carrots, onions, and celery
- 1 c. (250 mL) pearl barley
- ½ c. (125 mL) dry white wine
- Salt and freshly ground black pepper to taste
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- 1½ oz. Glace de Canard
Gold® + 5 c. water, heated to a boil
- ½ c.+ grated imported Parmesan cheese
- 2 T. (30 mL) minced fresh sage leaves + extra leaves to garnish
- 4 - 8 duck sausages, heated until hot
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Heat oil in a large casserole over medium-high heat. Sauté carrots, onions, and celery until wilted and lightly colored, 5 minutes. Stir in barley and cook for 1 minute. Add wine, salt and pepper, and boil until wine evaporates. Lower heat to medium, stir in ½ c. (125 mL) diluted hot
Glace de Canard Gold®, and cook until liquid has almost evaporated, stirring often. Continue adding hot stock by ½-cupfuls as the previous liquid is incorporated, stirring often, until the barley is tender, about 30 minutes. Stir in cheese and sage leaves, taste to adjust flavorings, and ladle into 4 wide bowls. Top with sausages, add sage leaves, and serve.
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