Wild duck and barley soup with hoisin sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Duck breasts | |
| 2 | Bay leaves | |
| ¼ | teaspoon | Hot red pepper flakes [optl] |
| 8 | Peppercorns; cracked | |
| 6 | cups | Stock; any |
| ⅓ | cup | Pearl barley |
| 1 | Carrot; peeled and diced | |
| 1 | small | Potato; peeled and diced |
| 1 | small | Onion; peeled and chopped |
| ¾ | cup | Cabbage; chopped OR |
| Green leaves from a cauli- | ||
| Flower; chopped | ||
| ¼ | teaspoon | Cayenne [optional] |
| ½ | teaspoon | Poultry spice OR |
| 1 | teaspoon | [heaping]prepared mustard OR |
| 1 | tablespoon | [heaping] Hoisin sauce |
Directions
In a 3 quart soup pot, simmer the duck breasts, bay leaves and peppercorns in stock for ½ hour. Add the red pepper flakes at the beginning if using them.
Add barley and simmer ½ hour. Remove breasts, bone and shred meat with the grain. [Do not cut or chop across the grain.] Return meat to the pot. Add vegetables and balance of the seasonings and simmer ½ hour. Add the cayenne now if using it.
This soup is particularly good with Hoisin sauce added.
Original recipe by Jim Weller.
Submitted By JIM WELLER On 12-03-95