Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Season the duck legs well then add, skin-side down, to a cold frying pan. Increase the heat to medium and cook, undisturbed, until the skin is golden brown and easily releases from the pan – around 12-15 minutes. Transfer to a roasting tin and roast for 45 minutes or until the internal temperature reaches 82°C when a meat thermometer is inserted into the thickest part.

2. Meanwhile, add the olive oil, onions and garlic to the frying pan. Reduce the heat to medium-low, season, and cook for 20-25 minutes, stirring frequently, until the onions are soft and jammy. If you’ve got lots of brown bits on the bottom of the pan, add a few splashes of water as you go, to help loosen them.

3. Stir in the pearl barley and deglaze the pan with the white wine. Cook for 2 minutes then pour in the stock. Add the bay leaf and thyme, season, then reduce the heat to low and cook, covered, for 25 minutes, until the pearl barley is tender and has absorbed the liquid. Add a splash of stock or water if the mixture is looking too dry.

4. Turn off the heat, discard the bay and thyme. Leave to sit, covered, for a few minutes, then vigorously stir through the cold butter and vinegar.

5. Divide the barley between shallow bowls, top with the duck, scatter with chives and serve with the watercress.