Baked duck with barley, sherry and field mushrooms

1 Set your oven to 180 degrees Celsius.

2 Soak the barley in plenty of water for two hours or more before you use it. Rinse and add it to a wide casserole dish.

3 Boil the chicken stock and add to the casserole with the garlic, herbs, sherry, cinnamon and butter. Season then bake in the oven for 20 minutes .

4 Remove the casserole from the oven then place the bacon, duck legs, mushrooms, chard or cabbage evenly on top.

5 Make sure the mushrooms and chard are immersed in the remaining stock so they don’t dry out, then bake for another 20 minutes, until the duck starts to crispen and the stock is absorbed by the barley.

6 Serve with a generous amount of Dijon mustard.