Slow-Cooked Duck Leg
As seen on TV
Which Show?
Who made this dish?
Kristen's main, inspired by Borough Market in autumn: a slow-cooked duck leg with pearl barley fermented in yogurt and ale, a celeriac puree, hazelnuts, a celeriac tuile with wood sorrel dust, chive oil and a darkened whiskey sauce.
Kristen: "And it's duck... I need it to not fall apart, but I need it to be soft enough." She fermented the pearl barley for a funky flavour and added duck stock to it while keeping that fermented tang.
Anna Haugh: "The duck has been really nicely cooked. It's soft and I really like the hazelnuts on there. The fermented pearl barley, the celeriac and the duck are really beautiful together, but I feel that the sauce isn't needed. The whiskey is too dominant."
Grace Dent: "The duck leg is really good. The flesh is nice and moist and soft. Your creamy, earthy, punchy celeriac... really nicely seasoned. And your fermented pearl barley has a real sharp, whiffy acidity. Your food is very, very good."
