LEBKUCHEN ROAST DUCK, CUMIN ROASTED BABY ROOTS, PINK PEPPERCORN & HONEY PLUMS, STONE FRUIT & CABBAGE BRAISED PEARL BARLEY: The ultimate autumn Sunday roast from the lovely gourmetglow. 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.
LEBKUCHEN ROAST DUCK, PINK PEPPERCORN & HONEY PLUMS, CUMIN ROASTED ROOTS, STONE FRUIT & CABBAGE BRAISED PEARL BARLEY RECIPE
LEBKUCHEN ROAST DUCK, CUMIN ROASTED BABY ROOTS, PINK PEPPERCORN & HONEY PLUMS, STONE FRUIT & CABBAGE BRAISED PEARL BARLEY: The...
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 |
Method
- Preheat oven 180C
- 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.
- Meanwhile mix all the ingredients for the roots in a bowl and tumble into a roasting tray.
- 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.
- 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.
- When the duck has 60 minutes left, pop the root vegetables in the oven to roast.
- 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.
- Add the cabbage and stone fruit and saute for 5 minutes before adding the brandy.
- Cook out the alcohol for 3 minutes. Add the pearl barley and toast for 1 minute before adding the stock pot and water.
- Simmer for 15-20 minutes until cooked and al dente and no liquid remains. Top uo with water during cooking if needed.
- Stir through the butter, taste, season and set aside.
- Add the pink peppercorn plums to the oven when there is 15 minutes remaining.
- 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.
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