Stir-fried Barley with confit duck


Duck & Barley stir… uuuhhhhmmm!

Dinner for 2
Barley stir fry with flaked confit duck and black olives

• 1 thigh of confit duck & Jus
• Half courgette
• A hand full of black olivesDSC02158
• 7 garlic cloves
• 1 small onion
• Half red pepper
• Half green pepper
• Half yellow pepper
• 200 grs of precooked barley
• 1/2 Stock cube
• 3 twigs of thyme
• 3 table spoons of olive oil

Prep: Finely chop the onions. Peel and crush the garlic. Cut the courgette, and all the sweet peppers length way like in the picture. Precook the barley if it is not yet. Flake the duck. Set all that aside.

In a wok, heat 3 table spoons of olive oil and fry the onions with the thyme for 2 minutes.DSC02164
Add in the rest of the cut ingredients and dry fry for another 3 minutes.
Now add in the barley, the duck flakes, the jus and the crushed half stock cube.
Stir to mix all well for 5 minutes. Until the liquid dries out.
It is all ready to serve.

Note: The confit duck comes in a tin and it is a French treat that can be really expensive. When I go back home bring some back with cassoulet and choucroute… I got this one from Waitrose where a tin with 2 thighs cost about £10.00. It comes out of the tin covered in duck fat and some sort of jellied jus… The jus tastes really great and I cannot really work out what it is made off. The jus really brings an added “je ne sais quoi” to dishes and it really worked for this dish too.



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