Risotto of Pearl Barley and Confit Duck Leg

Seared Rabbit Loin and Pecorino Pepino

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  • 200 gm Pearl barley
  • 200 ml Meat stock (Veal, Rabbit or Duck is fine)
  • 1 tsp Dijon Mustard
  • 100 gm grated parmesan
  • 100 gm butter
  • 2 Confit duck legs
  • 2 Rabbit loins
  • 2 cloves Garlic
  • ½ bn Basil
  • 100 ml Extra Virgin Olive Oil
  • 100 gm Pecorino pepino
  • Salt and pepper




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.

Shopping Notes:
  • Pre cooked duck legs are available from all supermarkets, they require no preparation, just re-heating. Luv-a-duck is a brand to look out for.
  • Rabbits are available from specialty Butchers or Epicurean Gold in Portsmith.
  • Pecorino Pepino is available from Epicurean Gold in Portsmith, Talk to Scott, he will point you in the right direction.