Soak pearl barley in water overnight, drain and boil until cooked in salted water. Drain and cool.
Marinate rabbit loins in basil, garlic and olive oil for a few hours.
Roast Duck Leg in oven until golden, tender and crispy, remove meat from bones and set aside.
Add pre cooked Barley to a pan with meat stock and meat from duck legs, cook until it becomes porridge like (5-6 minutes) adding salt and pepper to taste.
Remove pan from heat and add mustard, parmesan and butter and set aside. (do not re-heat after adding butter and cheese or mixture will split) This should be at a risotto consistency (not to dry, nice and creamy).
Sear rabbit loins quickly in a hot pan until Medium Rare, rest for a few minutes and slice.
Place risotto on a plate, top with sliced pieces of rabbit loin and shaved Pecorino cheese and a drizzle of extra virgin olive oil.
This dish would be great with a Tasmanian Pinot Noir.