Bring the barley and the vegetable broth to a boil in a medium saucepan. Season with salt and pepper and reduce heat to low. Cover and cook for about 45 minutes or until the liquid is absorbed and the barley is tender.
About 20 minutes before the barley is done, place the duck legs on a broiler pan and bake for 15 minutes in the oven that has been preheated to (190° C) 375° F. You may also broil the legs for a few minutes at the end of cooking.
Remove the barley from the stove and add the peas, grilled pepper and mayonnaise. Season with salt and pepper and mix. Cover and let rest for 5 minutes.
Spread a generous serving of barley in the centre of four plates. Place a duck leg on each serving and drizzle the balsamic garlic and raspberry sauce all around. Garnish with fresh raspberries and serve immediately.
Balsamic Garlic and Raspberry Sauce
In a small saucepan, sauté the garlic in the duck fat. Sprinkle with flour and continue to cook for 30 seconds, whisking.
Gradually stir in the duck stock or beef broth while whisking.
Do the same with both vinegars and the jam, then add salt and pepper to taste. Mixing constantly, simmer the sauce for a little while to allow it to thicken, then remove from the heat. Serve immediately.
Recipe developed by Nicolas Vallée, professional chef
