Barley Soup With Duck Confit And Root Vegetables Recipes

BARLEY SOUP WITH DUCK CONFIT AND ROOT VEGETABLES

Barley Soup with Duck Confit and Root Vegetables image

Categories Soup/Stew Duck Sauté High Fiber Barley Carrot Parsnip Fall Winter Gourmet

Yield Makes 6 first-course servings

Number Of Ingredients 10

Ingredients

1/2 cup pearl barley
7 cups water
2 confit duck legs*
2 medium carrots, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (1 cup)
2 medium parsnips, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (1 3/4 cups)
1 garlic clove, finely chopped
3 cups reduced-sodium chicken broth (24 fl oz)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chopped fresh thyme

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.

More about "barley soup with duck confit and root vegetables recipes"

ROASTED ROOT VEGETABLE AND BARLEY SOUP RECIPE - SAINSBURY`S …

Preheat the oven to 200°C, fan 180°C, gas 6. Roughly line a very large roasting tin with baking paper. Add the onions, potatoes and garlic and bake for 40 minutes.
From sainsburysmagazine.co.uk

See details

OLD FASHIONED VEGETABLE POT BARLEY SOUP - FROM SOIL TO SOUL

Nov 7, 2022 I actually prefer this approach and find it gives the soup a richer flavour. Root vegetables — This recipe calls for carrots and potatoes, however you could absolutely sub …
From fromsoiltosoul.ca

See details

VEGETABLE BARLEY SOUP - SPEND WITH PENNIES

May 6, 2020 Like most soups, vegetable barley soup only gets better the next day. Store in a covered container in the refrigerator for up to four days. To reheat and refresh the flavors, just add a few dashes of salt and pepper and heat on …
From spendwithpennies.com

See details

ROOT VEGETABLE BARLEY SOUP | THE FULL HELPING

Nov 18, 2024 What I love about using root in the barley soup is that they add a little sweetness, along with savory notes. This soup has more flavor complexity than you might immediately guess. How to make root vegetable barley soup. …
From thefullhelping.com

See details

ROOT VEGETABLE SOUP - TWO KOOKS IN THE KITCHEN

Nov 8, 2019 Root Vegetables and quantities: To get 10-12 cups of diced vegetables, I used 1 large sweet potato (~3 cups), 2 medium-large carrots (~2 cups), 1 large celery root (~2 cups), 1 large white turnip (~2 cups) plus 2 cups …
From twokooksinthekitchen.com

See details

DUCK CONFIT ON A BED OF BARLEY, WITH BALSAMIC GARLIC AND RASPBERRY ...

Remove the barley from the stove and add the peas, grilled pepper and mayonnaise. Season with salt and pepper and mix. Cover and let rest for 5 minutes. Spread a generous serving of barley …
From canardsdulacbrome.com

See details

DUCK CONFIT AND BARLEY SOUP | RICARDO - RICARDO CUISINE

Apr 6, 2009 In a large saucepan over medium heat, soften the leek, carrots and garlic in the oil. Season with salt and pepper. Add the barley and deglaze the pan with the wine.
From ricardocuisine.com

See details

HEARTY WINTER VEGETABLE SOUP RECIPE WITH PEARL BARLEY …

Aug 31, 2015 You can use any mix of root vegetables in this soup, although a larger variety makes for a tastier soup. Chop all of the vegetables into 5mm cubes, or not much bigger than a swollen barley grain. Barley readily absorbs …
From thecookspyjamas.com

See details

BARLEY & ROOT VEGETABLE RAINBOW STEW - FOOD52

Oct 11, 2021 Directions. In a large, heavy-bottomed pot melt the butter and oil over medium heat. Add the onion and cook until translucent, 10 minutes. Season with salt and pepper.
From food52.com

See details

BARLEY SOUP WITH DUCK CONFIT AND ROOT VEGETABLES RECIPES

2 quarts vegetable broth: 1 cup uncooked barley: 2 large carrots, chopped: 2 stalks celery, chopped: 1 (14.5 ounce) can diced tomatoes with juice: 1 zucchini, chopped
From tfrecipes.com

See details

BARLEY SOUP WITH DUCK CONFIT AND ROOT VEGETABLES RECIPE - YUMMLY

Barley Soup With Duck Confit And Root Vegetables With Pearl Barley, Water, Confit Duck Legs, Carrots, Parsnips, Garlic Clove, Reduced Sodium Chicken Broth, Salt, Black Pepper, …
From yummly.com

See details

DUCK AND BARLEY SOUP - OLVERINDULGENCE

Feb 17, 2022 Pour your stock into the new pot, and let your veggies, bay leaves, and duck bones get caught by your colander. Then, allow your duck to cool a bit until you can comfortably touch it. As your duck cools, dice more carrots and …
From olverindulgence.com

See details

BARLEY SOUP WITH DUCK CONFIT AND ROOT VEGETABLES RECIPE

Get full Barley Soup with Duck Confit and Root Vegetables Recipe ingredients, how-to directions, calories and nutrition review. Rate this Barley Soup with Duck Confit and Root Vegetables …
From recipeofhealth.com

See details

RECIPE BARLEY SOUP WITH DUCK CONFIT AND ROOT VEGETABLES

Recipe - Barley Soup with Duck Confit and Root VegetablesINGREDIENTS: 1/2 cup pearl barley 7 cups water 2 confit duck legs 2 medium carrots, peeled, quartere...
From youtube.com

See details

BARLEY WITH CONFIT DUCK AND CARAMELIZED ONIONS | RICARDO

This glass 2-cup (0.5 litre) measuring cup lets you accurately measure both dry and liquid ingredients. Measures are easy to read, and the pouring spout helps to avoid spillage.
From ricardocuisine.com

See details

EASY BARLEY SOUP WITH VEGETABLES - SKINNY SPATULA

Oct 17, 2021 Cannellini beans — I use canned cannellini beans for convenience, but you can use dried ones instead. Just make sure you soak them and boil them for 40-45 minutes before using them in the soup. You can also …
From skinnyspatula.com

See details

VEGETABLE BARLEY SOUP - THE CLEVER MEAL

Apr 3, 2020 VEGETABLE BARLEY SOUP VARIATIONS. You can easily customize this barley soup with any orphan ingredients in the vegetable fridge drawer. I usually add carrots, celery, onion, and frozen peas, but you can mix …
From theclevermeal.com

See details

SMARTER BARLEY SOUP RECIPE - EAT SMARTER USA

After the soup has cooked for 15 minutes, add duck meat and plums and continue cooking for another 10 minutes. Turn off heat and blend in sour cream, 1 teaspoon lemon juice and paprika until smooth. Season to taste with salt, …
From eatsmarter.com

See details

WILD RICE AND DUCK CONFIT SOUP | RICARDO - RICARDO CUISINE

Meanwhile, in a pot over medium heat, soften the onion and garlic in the oil. Add the carrots and celery. Cook for 5 minutes. Add the wine and simmer for 2 minutes.
From ricardocuisine.com

See details