Barley & cabbage braised duck legs - Trois fois par jour
Here’s a lovely recipe that is easy to make when you entertaining in your home. You simply put all the ingredients in one pot, put it in the oven, and you’re do
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.troisfoisparjour.com.
Ingredients
- 3/4 cup of pearled barley
- 2 tablespoons of old-fashion mustard
- 4 quarters of savoy cabbage
- 4 nantes carrots, cut in halves length wise
- 1 yellow onion, cut in 6 quarters
- 4 garlic cloves, peeled and crushed
- 3 juniper berries, crushed
- 2 laurel leaves
- 2 fresh rosemary twigs
- 4 cups of beef broth
- 4 Brome lake duck legs, with its extra fat
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