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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Samuel Harry
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Global Bricks
[email protected]The soup was too thick for my taste. I would recommend adding more liquid or reducing the amount of barley.
Elizabeth Adewunmi
[email protected]The soup was a bit bland for my taste. I would recommend adding more herbs and spices to give it more flavor.
sachiya ff
[email protected]I found that the soup was a bit too salty for my taste. I would recommend using less salt than the recipe calls for.
Bola Ajoke
[email protected]This soup is very rich and flavorful. I would recommend serving it with a light salad or bread to balance out the flavors.
Shoukat ali Khokhar
[email protected]I wasn't sure how I would like the combination of duck confit and root vegetables, but I was pleasantly surprised. The flavors work really well together.
Zack Rowell
[email protected]This soup is a bit pricey to make, but it's worth it for a special occasion.
Ujjwal Shah
[email protected]I've made this soup several times now and it's always a hit. It's a great way to use up leftover duck confit.
Lawrence Samah
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the flavors are warm and comforting.
Debby Chepkorir
[email protected]I made this soup in my slow cooker and it turned out great. It was so easy to make and I love that I could just set it and forget it.
Henry Cavill
[email protected]This soup was a hit with my family. Even my picky kids loved it!
leroy denis
[email protected]I love the combination of flavors in this soup. The duck confit adds a richness and depth of flavor that is perfectly balanced by the sweetness of the root vegetables.
Muhammad Aryan
[email protected]This soup was a bit more work to make than I expected, but it was definitely worth it. The end result was a delicious and hearty soup that was perfect for a cold winter day.
Dance “Dance bd 99” bd 99
[email protected]I followed the recipe exactly and the soup turned out perfectly. The broth was flavorful and the barley was cooked just right. I especially loved the addition of duck confit, which gave the soup a rich and decadent flavor.
James Hulsey
[email protected]This barley soup with duck confit and root vegetables was an absolute delight! The flavors were rich and complex, and the duck confit was melt-in-your-mouth tender. I highly recommend this recipe to anyone who loves hearty, flavorful soups.