Duck Confit and Barley Soup
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
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Cooking tools:
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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
- pepper
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