Barley Soup with Duck Confit and Root Vegetables

Barley Soup with Duck Confit and Root Vegetables
Barley Soup with Duck Confit and Root Vegetables
This luxurious soup soothes on a wintry day, warming the palate with rich duck confit, sweet root vegetables, and earthy barley. Pearl barley, by definition, has had some of its bran removed, but we found that different brands varied widely. Higher-fiber varieties will have a slightly longer cooking time.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 first-course servings
American Soup/Stew Duck Sauté High Fiber Barley Carrot Parsnip Fall Winter Gourmet
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 7 cups water
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup pearl barley
  • 1 garlic clove, finely chopped
  • Carbohydrate 22 g(7%)
  • Cholesterol 57 mg(19%)
  • Fat 30 g(46%)
  • Fiber 5 g(22%)
  • Protein 13 g(26%)
  • Saturated Fat 10 g(50%)
  • Sodium 647 mg(27%)
  • Calories 410

Preparation 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. Cooks' note: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.

Preparation 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. Cooks' note: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.