Barley with Confit Duck and Caramelized Onions
In winter, entertaining with comforting dishes is great, but it’s nice when they also have a touch of refinement. With this barley recipe, you can’t go wrong. The depth of flavour is divine with confit duck leg, miso and mushrooms.
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
Instructions
- In a bowl or measuring cup, combine the miso with 2 cups (500 ml) of the broth until smooth. Set aside.
- In a large non-stick skillet over medium-high heat, cook the mushrooms in 2 tbsp of the butter until nicely browned. Season with salt and pepper.
- Add the barley to the skillet and cook for 1 minute to coat in the butter, stirring constantly. Add the miso-broth mixture. Bring to a boil. Cover and simmer over medium heat for 25 minutes, stirring a few times. Remove the lid and continue to cook, stirring constantly, until the barley is tender. Add more broth as needed.
- Meanwhile, in another skillet over medium-high heat, brown the onions slices on each side in the remaining butter until slightly charred, about 4 to 5 minutes on each side, keeping the slices intact. Add the remaining broth and continue to cook until completely evaporated. Deglaze with the balsamic vinegar. Season with salt and pepper. Keep warm.
- Add the duck to the skillet of barley. Mix for 2 minutes to reheat.
- Divide the barley among four bowls. Top with the onions, pumpkin seeds and parsley leaves. Serve immediately.
In winter, entertaining with comforting dishes is great, but it’s nice when they also have a touch of refinement. With this barley recipe, you can’t go wrong. The depth of flavour is divine with confit duck leg, miso and mushrooms.