Name: Barley Soup with Duck Confit and Root Vegetables
Cook time: 1 hr
Total time: 1 1/4 hr
Yield: Makes 6 first-course servings
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

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Barley Soup with Duck Confit and Root VegetablesRomulo Yanes

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.

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.

Recipe notes

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