Barley Soup with Duck Confit and Root Vegetables

Ingredients for Barley Soup with Duck Confit and Root Vegetables

• 120ml pearl barley

• 1675ml water

• 2 confit duck legs*

• 2 medium carrots, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (240ml )

• 2 medium parsnips, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (275g )

• 1 garlic clove, finely chopped

• 725ml reduced-sodium chicken broth (725ml )

• 3/4 teaspoons salt

• 1/4 teaspoons black pepper

• 1 teaspoon chopped fresh thyme

How to make Barley Soup with Duck Confit and Root Vegetables

Simmer barley in 950ml 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 725ml 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.