Ingredients
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2 boneless, skin-on duck
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Kosher Salt
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Freshly ground Black Pepper
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1 cup Pearl Barley
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¼ cup White Wine Vinegar
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½ cup extra-virgin Olive Oil
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1 teaspoon Tamarind
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2 Persian or other small seedless Cucumber
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½ cup chopped Scallions
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2 small Shallots
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1 tablespoon chopped fresh Tarragon
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1 ripe Mango
Directions
Steps
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1
Done
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The day before you prepare the salad, season the duck with salt and pepper and let rest in the refrigerator overnight. Remove the duck from the refrigerator about 1 hour before you’re ready to cook it. |
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2
Done
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Cook the barley in plenty of salted water until tender but still chewy, 30 to 40 minutes. Drain and cool. |
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3
Done
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Heat a cast-iron skillet over low heat. Add the duck, skin side down, and slowly cook, without turning, to render the fat and crisp the skin, 15 to 20 minutes for medium rare. Flip the duck to a plate, skin side up, and let rest while you prepare the salad. |
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4
Done
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In a medium bowl, whisk together the vinegar, oil, and tamarind paste (if using) and season with salt. In a large bowl, toss the cooked barley, cucumbers, scallions, shallots, and tarragon with enough dressing to coat. Season with salt. |
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5
Done
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Spread the barley salad onto a large serving platter. Thinly slice the duck breast and arrange on top. Sprinkle the mango on top and drizzle with the remaining dressing. |
