Our barley risotto, served with duck sausages, is hearty enough for a one dish main course on the coldest night of the year. Double the recipe to serve eight. You’ll all be enchanted.
Servings: 4
Ingredients:
3 tbs extra virgin olive oil***
1 cup finely chopped mixed carrots, onions, and celery
1 cup pearl barley
1/2 cup dry white wine
salt and freshly ground black pepper to taste
11/2 oz Glace de Canard Gold® ( More Than Gourmet Duck Stock)+ 5 cups water, heated to a boil***
1/2 cup+ grated imported Parmesan cheese
2 tbs minced fresh sage leaves + extra leaves to garnish
4–8 duck sausages, heated until hot

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

 Cooking Tips
***We suggest using More Than Gourmet Duck Stock. It can be purchased online at clubsauce.com. If using a substitute product do not use water as called for in this recipe but follow the instructions provided with the substitute product.
***Extra Virgin Olive Oil can be purchased online at www.clubsauce.com or at most specialty and gourmet shops.