Duck Confit and Barley Soup | RICARDO

Ingredients

• 1 leek, finely chopped
• 2 carrots, diced
• 1 clove garlic, chopped
• 2 tablespoons (30 ml) olive oil
• 1/2 cup (125 ml) pearl barley
• 1 cup (250 ml) white wine
• 5 cups (1.25 litres) chicken broth
• 2 bay leaves
• 2 confit duck legs
• Salt and pepper