This smoked duck breast recipe with creamy pearl barley completely converted me to love duck! I had tried duck a few times, and it just never clicked with me - until this recipe! I found it in 'The German Cookbook' by Alfons Schuhbeck, probably the most famous German chef. And it’s now one of my favorite cozy meals to make when I want something a little different, fun to make and special.If you're like me and duck hasn't been your go-to, this duck recipe might surprise you too. The steps are simple, but the flavor is deep and layered. First, we sear the duck to get the skin nice and crispy. Then we briefly smoke it over beechwood chips before baking it gently in the oven. The result is unbelievably tender meat with perfectly crisp skin and just a hint of smoke.And let’s not forget the pearl barley. If you’ve only had it in the shape of a drinkable beer, get ready to fall in love with it in this creamy, vegetable-packed side dish! It’s like risotto’s German cousin. Hearty, comforting, and so good with this duck!This smoked duck recipe is perfect any time of year and pairs beautifully with a glass of bold, fruity Spätburgunder (German Pinot Noir).
