Smoked duck, wild mushroom and barley salad

Name: Smoked Duck, Wild Mushroom, Hazelnut and Barley | Salad
Yield: Serves 6
Ingredients: 2tbsp olive oil; 1/2 onion, very finely chopped; 1/2 stick celery, very finely chopped; 1 clove garlic, crushed; 50g pearl barley; 150g wild mushrooms, cleaned (larger ones torn); 15g unsalted butter; Small head of radicchio, leaves separated; 150g smoked duck breast, cut into neat slices; 15g hazelnuts, halved and toasted; 1/4tsp Dijon mustard; 1/2tbsp red-wine vinegar; 1tbsp extra-virgin olive oil; 3tbsp hazelnut oil; 1/2tsp honey

Combining two Northern Italian inclinations - smoked meat and barley

By Diana Henry

21 November 2020

Smoked Duck Wild Mushroom Hazelnut and Barley | Salad

Line T Klein

To drink:

There are a lot of flavours here, which an Arneis from Northern Italy would handle well. Alter-natively, try a fresh, lightly oaked Chardonnay or, if it would suit your main course, an Italian red such as Teroldego or Bardolino, or a Beaujolais such as Brouilly, or Pinot Noir: Coolwater Bay Marlborough Pinot Noir 2014, £10, Sainsbury's.

Photographs: Line T Klein | Food preparation and styling: Bianca Nice | Wine recommendations: Joanna Simon | Table styling: Alexander Breeze

Recipe notes