Christmas barley wreath with crispy duck, roasted plums and mild blue cheese cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a 22 to 24 cm (9 to 10 inches) ring mold or Bundt-style pan with a little of the olive oil.

2. 2

   Heat 1 tablespoon olive oil and 15 g (1 tbsp) butter in a large skillet over medium heat. Add the shallots and cook for 4 to 5 minutes until softened. Stir in the garlic and cook 30 seconds more.

3. 3

   Add the pearl barley, stir for 1 minute, and pour in the hot chicken stock. Add 1 teaspoon salt, half of the black pepper, and half of the thyme. Cook over medium-low heat for 25 to 30 minutes, stirring occasionally, until the barley is tender and creamy. If excess liquid remains, let it reduce for a few more minutes.

4. 4

   Remove the barley from the heat and stir in 60 ml (1/4 cup) heavy cream and the grated Parmesan cheese. Adjust with salt and pepper.

5. 5

   Transfer the mixture to the prepared ring mold, pressing gently to compact it. Bake for 20 minutes at 200 °C / 400 °F, until set and lightly golden on top.

6. 6

   While the wreath bakes, place the plum wedges on a small tray. Toss them with the honey, balsamic vinegar, cinnamon, rosemary, the remaining thyme, 1 teaspoon olive oil, and a pinch of salt. Roast the plums in the oven for 12 to 15 minutes at 200 °C / 400 °F, until tender but still holding their shape.

7. 7

   Heat a clean skillet over medium-high heat. Add the shredded duck with its fatty side or skin facing down, add the remaining olive oil, and cook for 5 to 7 minutes, stirring minimally, until deeply golden and crisp. Keep warm.

8. 8

   In a small saucepan, pour in the red wine and cook for 3 to 4 minutes over medium heat until slightly reduced. Add the remaining heavy cream and the mild blue cheese. Cook over low heat for 2 to 3 minutes, stirring, until smooth. Stir in the remaining 15 g (1 tbsp) butter for shine. Remove from the heat.

9. 9

   Carefully unmold the barley wreath onto a serving platter. Fill the center and top with the arugula, crispy duck, and roasted plums. Scatter the toasted walnuts over the top.

10. 10

    Serve the mild blue cheese cream over the wreath or on the side. If desired, finish with a little extra grated Parmesan and another twist of black pepper.