BARLEY SOUP WITH DUCK CONFIT AND ROOT VEGETABLES
Steps:
- Simmer barley in 4 cups water, uncovered, in a 5- to 6-quart heavy pot, until almost tender, 20 to 40 minutes. Drain in a sieve.
- Remove skin and any fat from duck legs. Cook skin and fat in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered, about 8 minutes, then strain through a fine-mesh sieve into a small bowl, discarding skin. Reserve fat.
- While fat is rendering, remove duck meat from bones, reserving bones, and shred meat into small pieces.
- Heat 1 tablespoon duck fat (reserving any remainder for another use) in cleaned 5- to 6-quart pot over moderately high heat until hot but not smoking, then sauté carrots and parsnips, stirring frequently, until just golden, about 8 minutes. Add garlic and cook, stirring, 1 minute.
- Stir in broth, parboiled barley, salt, pepper, duck bones, and remaining 3 cups water and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 15 to 20 minutes. Discard bones and stir in shredded duck meat. Skim any excess fat from top of soup, then stir in thyme. Season with salt and pepper.
- *Available at dartagnan.com.
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Champ 46
[email protected]This soup was delicious! I will definitely be making it again.
Tashif Anjum
[email protected]This soup was a bit too thick for my taste. I would recommend adding more liquid.
Charlotte Daly
[email protected]I'm not a big fan of barley soup, but this recipe was actually pretty good.
Alyssa watkins
[email protected]This soup is a great way to use up leftover duck confit.
ladyamerias
[email protected]I would definitely recommend this recipe to anyone who loves barley soup.
Rufai Kudirat
[email protected]This soup was amazing! The barley was cooked perfectly and the duck confit was so tender. I loved the addition of the root vegetables.
Ubisoft Unknown
[email protected]This soup was a bit too salty for my taste. I would recommend using less salt.
Brandon Lalbachan
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the rich flavor and the tender duck confit.
Tiktok channel
[email protected]This soup was easy to make and very comforting. I especially liked the addition of the duck confit.
Famina Samo
[email protected]I'm not a fan of barley soup, but this recipe was actually pretty good. The duck confit and root vegetables added a lot of flavor.
Mikey Bocenegra
[email protected]This soup was a bit bland for my taste. I added some extra spices and it was much better.
Semul Dada
[email protected]I love this soup! It's so hearty and flavorful. I always make a big batch and freeze the leftovers for later.
Joshua Musungu
[email protected]This soup was easy to make and very flavorful. I used chicken broth instead of duck broth and it was still delicious. I would definitely recommend this recipe.
Belavan Gang
[email protected]I made this soup last night and it was delicious! The barley was cooked perfectly and the duck confit was melt-in-your-mouth tender. The root vegetables added a nice sweetness and crunch. I will definitely be making this soup again.
Kenechi Okafor
[email protected]This barley soup was a warm and hearty meal, perfect for a cold winter day. The duck confit added a rich and flavorful depth to the broth, while the root vegetables provided a nice sweetness. I would definitely recommend this recipe to anyone looking