Barley with Confit Duck and Caramelized Onions | RICARDO
Entertain friends with this recipe for barley and confit duck legs. A comforting dish with a refined touch.
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Ingredients
- 2 tbsp (30 ml) miso
- 3 cups (750 ml) mushroom or chicken broth, hot
- 1/2 lb (225 g) mixed mushrooms, cut into large pieces
- 1/4 cup (55 g) butter
- 1 cup (200 g) pearl barley, rinsed and drained
- 2 small onions, cut into rounds 1/2 inch (1 cm) thick
- 2 tbsp (30 ml) balsamic vinegar
- 2 confit duck legs, deboned and shredded
- 3 tbsp roasted pumpkin seeds
- 3 tbsp flat-leaf parsley leaves
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