3 oz (75 g) 1/2 cup pot barley 350 ml (12 fl oz) 1 1/2 cups chicken stock
400 g (14 oz) Savoy cabbage
4 cups (1 litre) 1 3/4 pint water
1 tsp salt
1 red onion
400 g (14 oz) cooked duck, off bone
1 tbsp sunflower oil
2 tbsp red wine vinegar
1 tsp Worcestershire sauce
Pinch freshly ground black pepper
400 g (14 oz) Savoy cabbage
4 cups (1 litre) 1 3/4 pint water
1 tsp salt
1 red onion
400 g (14 oz) cooked duck, off bone
1 tbsp sunflower oil
2 tbsp red wine vinegar
1 tsp Worcestershire sauce
Pinch freshly ground black pepper
method
1. Soak barley in water for 12 hours. Then place in chicken stock, bring to the boil, and boil for 5 minutes. Turn heat down as far as possible and leave pan, covered, for 40 minutes to finish cooking.
2. Wash cabbage, cut away thick stem and any bad bits before finely shredding leaves. Blanch shredded cabbage for 5 minutes in boiling salted water and drain in sieve.
3. Peel onions, quarter lengthwise and slice thinly across quarters. Cut duck into thin strips.
4. Drain cooked barley in sieve.
5. Combine warm barley with cabbage, oil, vinegar, Worcestershire sauce and pepper, adding a little stock from barley if necessary.
6. Arrange onion and duck on top of salad shortly before serving.
2. Wash cabbage, cut away thick stem and any bad bits before finely shredding leaves. Blanch shredded cabbage for 5 minutes in boiling salted water and drain in sieve.
3. Peel onions, quarter lengthwise and slice thinly across quarters. Cut duck into thin strips.
4. Drain cooked barley in sieve.
5. Combine warm barley with cabbage, oil, vinegar, Worcestershire sauce and pepper, adding a little stock from barley if necessary.
6. Arrange onion and duck on top of salad shortly before serving.
serving amount
serves 4
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