Barley Soup With Duck Confit And Root Vegetables Food

BARLEY SOUP WITH DUCK CONFIT AND ROOT VEGETABLES

Steps:

• Simmer barley in 4 cups water, uncovered, in a 5- to 6-quart heavy pot, until almost tender, 20 to 40 minutes. Drain in a sieve.
• Remove skin and any fat from duck legs. Cook skin and fat in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered, about 8 minutes, then strain through a fine-mesh sieve into a small bowl, discarding skin. Reserve fat.
• While fat is rendering, remove duck meat from bones, reserving bones, and shred meat into small pieces.
• Heat 1 tablespoon duck fat (reserving any remainder for another use) in cleaned 5- to 6-quart pot over moderately high heat until hot but not smoking, then sauté carrots and parsnips, stirring frequently, until just golden, about 8 minutes. Add garlic and cook, stirring, 1 minute.
• Stir in broth, parboiled barley, salt, pepper, duck bones, and remaining 3 cups water and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 15 to 20 minutes. Discard bones and stir in shredded duck meat. Skim any excess fat from top of soup, then stir in thyme. Season with salt and pepper.
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VEGETABLE BARLEY SOUP

Steps:

• Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
• Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes (with juices), barley, basil, oregano, some freshly cracked pepper, and vegetable broth.
• Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes.
• While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.
• Once the potatoes are tender, add the frozen green beans, corn, and peas. Stir to combine, and heat through (about 5 minutes in the simmering soup).
• Finally, add the lemon juice to the soup and stir to combine. Taste the soup and adjust the salt or pepper to your liking. Serve hot, with fresh chopped parsley on top as a garnish, if desired.

HEARTY BEEF AND BARLEY SOUP WITH ROOT VEGETABLES

Steps:

• Heat 1 tablespoon oil over moderate heat in a large pot.
• Add the steak and brown well, stirring occasionally.
• Remove steak and leave the juice.
• Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds.
• Cook for about 4 more minutes.
• Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
• Stirring constantly, cook for about 5 minutes.
• Stir in bouillon, water, tomato paste, salt, and pepper.
• Bring to a boil over high heat.
• Immediately reduce heat and simmer for 20 minutes.
• Discard bay leaf, stir in the spinach and serve.

VEGETABLE BARLEY SOUP

Steps:

• Heat olive oil in a large pot over medium heat.
• Add onions, carrots, and celery to oil. Season with salt and pepper, then saute until softened (about 5 minutes).
• Increase heat to medium-high. Add mushrooms and cook until lightly browned, stirring frequently.
• Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
• Stir in broth, chickpeas, tomatoes, green beans, barley, corn, basil, oregano, and bay leaf.
• Bring soup to a boil, then reduce to a simmer. Cook until barley is tender, stirring occasionally (about 30 minutes).
• Mix in peas and cook until tender and hot (about 1 to 2 minutes).
• Remove soup from heat. Discard bay leaf, then stir in parsley and season to taste with salt and pepper.
• Serve soup hot, sprinkled with additional parsley. Enjoy!

BARLEY SOUP WITH ROOT VEGETABLES

Steps:

• Heat oil in large pot over medium heat. Add leeks, and cook 5 minutes, or until softened, stirring often. Add garlic, and sauté 30 seconds. Stir in barley. Add 7 cups water and bouillon cubes.
• Bring soup to a boil. Reduce heat to low, skim off any froth, cover and simmer 20 minutes.
• Add carrots and celery root. Cover, and simmer 20 to 25 minutes more, or until barley and vegetables are tender.
• Just before serving, stir in dill, lemon juice and black pepper to taste. Enjoy!

WINTER VEG AND BARLEY SOUP

Steps:

• Heat the butter in a pan and add all of the veg. Cook over a medium heat for about 5 minutes until the veg has just started to soften.
• Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.
• Remove the bay leaves and thyme stalk and stir in the chopped parsley. season to taste and serve hot.

BALINESE DUCK 'CONFIT' WITH ROOT VEGETABLE MASH AND WARM EXOTIC FRUIT SALSA

Steps:

• In a rectangular dish, large enough to hold the 2 duck halves, mix the marinade ingredients together. Liberally rub the duck on all sides and inside the cavity with the mixture. Cover and place in the refrigerator for 4 hours to marinate.
• Prepare a fryer filled with coconut or peanut oil, preheat to 225 degrees F. Wipe off all the mixture and 'braise' the duck in the oil. Duck should be completely submerged. Remove the duck after 1 hour, it should be fully cooked. Heat the fryer to 400 degrees F oven degrees and fry the duck again to color and crisp up.
• On a large oval platter, place a large mound of the Root Vegetable Mash in the center. Place duck on top and garnish with Warm Exotic Fruit Salsa and Sambal Oil.
• In a large stockpot, add the root vegetables and garlic. Top with cold water and bring to a boil. Slowly boil until the pieces are fully cooked and a knife can easily pierce the pieces.
• Drain well, dry out the stock pot, and place vegetables back in. Meanwhile, in a saucepot, melt 1 tablespoon of the butter and sweat the scallions. Add the cream and reduce by 50 percent, about 5 minutes. Add the cream to the pot and mash by hand. Add the butter, season with salt and pepper, and check for flavor.
• In a saute pan on high heat, coated lightly with oil, saute the onions, ginger, chile, and lemongrass until soft. Add the fruit and cook for 4 to 5 minutes. Season with salt and pepper and check for flavor.
• Mix all together.