Ingredients
Duck
-
Mole Poblano spice mix 35 g
-
Black beans 850 g
-
80% dark chocolate 125 g
-
Boiling water 300 ml
Pistachio Salad
-
Pearl barley, soaked in cold water for 1 hour, drained and rinsed 500 g
-
Water 1.5 l
-
Olive oil 60 ml
-
Butter 25 g
-
Onion, finely sliced 120 g
-
Fresh oregano leaves, roughly chopped 60 g
-
Manzanilla olives, pitted and roughly chopped 175 g
-
Pistachio nuts, toasted and roughly chopped 110 g
-
Garlic puree 50 g
Preparation
-
Duck
- Heat oil in a pan and seal the legs- both sides before placing in the oven for around 8 minute or until cooked.
- Whilst Duck is in the oven- make the sauce.
- In a food processor, blitz Mole spice, Concentrated Liquid Chicken Stock, Black Beans, Chocolate, KNORR Lime Powder and Boiling water.
- Blitz until smooth, combined and chocolate is melted. Set aside, keeping warm until required.
-
Pistachio Salad
- Place the soaked pearl Barley in a large saucepan, mix the water and KNORR Concentrated Liquid Stock, then bring to the boil. Boil for 15–20 minutes until tender.
- Heat the olive oil and butter in a large saucepan over low heat. Cook the onion, garlic puree and oregano until softened. Add the olives, pistachio nuts and cooked pearl barley, moisten with additional stock if required, and stir to combine. Season well with salt.
