Gourmet4ONE: Duck & Barley Soup

2 Large white onions

9 medium Carrots, or 4-5 large (washed and trimmed)

5 or 6 Celery Stalks (washed and trimmed)

1 Head Garlic

1 Duck Body w. neck, heart, and liver (I used the legs and breasts in other recipes)

½ cup Pearl Barley

A few gallons of Water

Stock:

Start the soup by making a stock by boiling the duck with 1 large onion and a few garlic cloves. After 3 hours take all the duck, onion, and garlic out (throw the onion and garlic out). Pick all the meat off the duck body, and other duck parts if you’re feeling adventurous. During the 3 hour cooking period add water every 45-60 mins to keep the duck covered.

Just plucked all the supple duck meat

Let the stock sit in the the fridge over night so that the fat hardens. When you take the soup out remove the layer of fat on top.

Soup:

Bring the stock to a boil and add the duck meat you picked off the body. Bring back to a boil and add barley, let simmer for 30 minutes.

Give the veg a medium chop and add bring the soup to a boil then simmer for 20 minutes.

In the last 5 mins of cooking press the garlic into the soup with a garlic press, or if you don’t have a garlic press you can roughly chop the garlic put it in earlier with the other veg.