Mallard Duck And Barley Risotto With Sunflower Shoots

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The Perennial Plate


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1 finely chopped onion

1 roughly chopped onion

2 ducks

1 Tablespoon black pepper

4 cloves garlic

1 Tablespoon Fennel seed (toasted)

2 cups barley

1 cup wild rice

1/2 cup white wine

1/4 cup grated Parmesan cheese

1 lemon

1 package of sunflower shoots

1 package of thyme

Salt to taste

Olive oil

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