Barley Soup with Duck Confit and Root Vegetables

Name: Barley Soup with Duck Confit and Root Vegetables
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 0 teaspoons black pepper; 237 milliliters medium carrots, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces; 2 confit duck legs; 1 teaspoon chopped fresh thyme; 1 garlic clove, finely chopped; 24 fl. oz.s cups reduced-sodium chicken broth; 414 milliliters medium parsnips, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces; 118 milliliters pearl barley; 1 teaspoons salt; 2 liters water

The recipe Barley Soup with Duck Confit and Root Vegetables could satisfy your Mediterranean craving in around 25 hours. This recipe serves 6. This main course has 241 calories, 20g of protein, and 8g of fat per serving. Autumn will be even more special with this recipe. Not A mixture of water, garlic clove, chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free diet.

Instructions

Simmer barley in 4 cups water, uncovered, in a 5- to 6-quart heavy pot, until almost tender, 20 to 40 minutes.

Ingredients you will need

Barley

Water

Equipment you will use

Pot

Drain in a sieve.

Equipment you will use

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.

Ingredients you will need

Duck Leg

Equipment you will use

Sauce Pan

Sieve

Bowl

While fat is rendering, remove duck meat from bones, reserving bones, and shred meat into small pieces.

Ingredients you will need

Whole Duck

Meat

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.

Ingredients you will need

Duck Fat

Parsnip

Carrot

Equipment you will use

Pot

Add garlic and cook, stirring, 1 minute.

Ingredients you will need

Garlic

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.

Ingredients you will need

Salt And Pepper

Vegetable

Barley

Pepper

Broth

Thyme

Water

Whole Duck

Meat

Salt

Soup

*Available at dartagnan.com.

Soup can be made 4 days ahead. Cool to room temperature, uncovered, then chill, covered (excess fat will be easier to remove when soup is cold). Reheat before serving.

Ingredients you will need

Soup