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Lebkuchen roast Duck, with pink peppercorn and honey plums, cumin roasted roots, stone fruit and cabbage braised pearl barley recipe

Lebkuchen roast duck, cumin roasted baby roots, pink peppercorn and honey plums, stone fruit and cabbage braised pearl barley: The ultimate autumn Sunday roast from the lovely gourmet glow.

Lebkuchen roast Duck, with pink peppercorn and honey plums, cumin roasted roots, stone fruit and cabbage braised pearl barley recipe
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Ingredients

Lebkuchen Roast Duck
  • 2 Duck Legs
  • 1 tsp pink Himalayan salt
  • 1 1/2 tbsp Steenbergs organic lebkuchen spice blend
  • 1 tbsp honey
Pink Peppercorn & Honey Plums
  • 2 plums, halved and stones removed
  • 25g butter
  • 4 tsp honey
  • 1 tbsp Steenbergs organic pink peppercorns
  • 1 tsp salt flakes
Cumin Roasted Roots
  • 5 baby carrots, scrubbed
  • 3 baby parsnips, scrubbed
  • 1 white turnip, scrubbed and cut into quarters
  • 1 tbsp organic ground cumin
  • 3 tbsp olive oil
  • 2 tsp Steenbergs organic perfect salt
Stone Fruit & Cabbage Braised Pearl Barley
  • 1 handful Savoy Cabbage, finely shredded
  • 2 shallots, finely diced
  • 2 Stone fruit (plums, apricots) stone removed and diced
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 3 tbsp brandy
  • 1 chicken stock pot
  • 100g pearl barley
  • 300ml water
  • 1 tbsp butter, to finish

Lebkuchen roast duck, cumin roasted baby roots, pink peppercorn and honey plums, stone fruit and cabbage braised pearl barley: The ultimate autumn Sunday roast from the lovely gourmet glow. Delicate, spiced yet sweet and earthy, totally perfect for a rainy afternoon.  @steenbergsltd Lebkuchen spice blend usually reserved for biscuits has been used to give the duck an aromatic taste akin to Chinese 5 spice. Paired with our pink peppercorns it’s a match made in heaven. 

Method

01
Preheat oven 180C
02
Turn the duck legs flesh side up and sprinkle with the lebkuchen. Turn over, score the skin with a knife being careful not to pierce the flesh and sprinkle the skin with the salt. Set on a wire rack over a roasting tray and place in the fridge, uncovered, for 30 minutes to dry out.
03
Meanwhile mix all the ingredients for the roots in a bowl and tumble into a roasting tray.
04
Lay the plums on a foil lined tray and dot with the butter. Drizzle over the honey and sprinkle the salt and pink peppercorns over each.
05
Place the duck in the oven and roast for 80-90 minutes until cooked and the skin is crispy. Once done set aside somewhere warm to rest for 10 minutes.
06
When the duck has 60 minutes left, pop the root vegetables in the oven to roast.
07
After 30 minutes heat the oil for the barley in a pan and sweat the shallot with a pinch of salt for 5 minutes. Add the garlic and cook for 1 minute more.
08
Add the cabbage and stone fruit and saute for 5 minutes before adding the brandy.
09
Cook out the alcohol for 3 minutes. Add the pearl barley and toast for 1 minute before adding the stock pot and water.
10
Simmer for 15-20 minutes until cooked and al dente and no liquid remains. Top uo with water during cooking if needed.
11
Stir through the butter, taste, season and set aside.
12
Add the pink peppercorn plums to the oven when there is 15 minutes remaining.
13
Once the duck has rested, tumble the roasted roots onto a platter and arrange the plums around, top with the duck and serve with a bowl of barley for people to help themselves.