Duck Confit and Barley Soup

  • Preparation 15 MIN
    Cooking 50 MIN
  • Servings 6
  • Freezes



  1. 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. Simmer for 1 minute. Add the broth and bay leaves. Bring to a boil. Cover, reduce the heat and simmer gently until the barley is tender, about 45 minutes.
  2. Meanwhile, microwave the duck legs at high power until tender, 2 to 3 minutes. Debone, shred the meat and add it to the soup. Simmer for 5 minutes. Adjust the seasoning.


Freezes well.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.