Barley Risotto with Duck Sausages
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.
1 1/2 ounces Glace de Canard Gold® dissloved in 5 cups hot water
3 tablespoons Graisse de Canard Gold® or vegetable oil
1/3 cup finely chopped onions
1/3 cup finely chopped peeled carrots
1/3 cup finely chopped celery
1 cup pearl barley
1/2 cup dry white wine
Salt and ground black pepper
1/2 cup grated imported Parmesan cheese
2 tablespoons minced fresh sage leaves, plus extra leaves for garnish
4 - 8 duck sausages, heated until hot
Bring the diluted Glace de Canard Gold® to a simmer in a small saucepan.
Heat the Graisse de Canard Gold® in a large, heavy saucepan over medium-high heat. Sauté the onions, carrots, and celery until slightly softened and lightly colored, 5 minutes.
Stir in the barley and cook for 1 minute.
Add the wine, season with salt and pepper, and boil until the wine evaporates. Lower the heat to medium, stir in 1/2 cup of the simmering Glace de Canard Gold®, and cook until the liquid has almost evaporated, stirring often.
Continue adding the hot stock by ½-cupfuls as the previous liquid is incorporated, stirring often, until the barley is tender, about 30 minutes.
Stir in the cheese and minced sage, season to taste with salt and pepper, and ladle the risotto into 4 wide bowls. Top with the sausages, garnish with sage leaves, and serve.
Wine Pairing: California Chardonnay or Pinot Noir