RISOTTO - BARLEY WITH DUCK SAUSAGES

By akselden

Ingredients

• 3 T. olive oil
• 1 C. finely chopped mixed carrots, onions, and celery
• 1 C. pearl barley
• 1/2 C. dry white wine
• Salt and freshly ground black pepper to taste
• 1.5 oz. Glace de Canard Gold + 5 C. water, heated to boil
• 1/2 + C. grated Parmesan cheese
• 2 T. minced fresh sage leaves + extra leaves to garnish
• 4-8 duck sausages, heated until hot

Preparation

Step 1

1. Heat oil in a large casserole over medium-high heat. Saute carrots, onions, and celery until wilted and lightly colored, 5 minutes. Stir in barley and cook for 1 minute. Add wine, salt and pepper and boil until wine evaporates. Lower heat to medium, stir in 1/2 C. diluted hot Glace de Canard Gold, and cook until liquid has almost evaporated, stirring often. Continue adding hot stock by 1/2 cupfuls as the previous liquid is incorporated stirring often, until the barley is tender about 30 minutes.
2. Stir in cheese and sage leaves, taste to adjust flavorings and ladle into 4 wide bowls. Top with sausages add sage leaves and serve.