This recipe has been a big hit at elk camp and my home for a few years and will become one at yours too. Every culture has their signature one pot meal that has become a kitchen staple. I have taken this Northern French classic and added barley to give your table five-star comfort food.
Substitute duck with leg quarters of goose, wild turkey, pheasant or even chicken.
Ingredients:
- 8 Duck leg quarters
- 1.5 Cup Riesling
- 1.5 Cup Chicken Stock
- 1 Cup Pearl Barley
- 3 Carrots – Small Dice
- 3 stalks of Celery – Small Dice
- 1 Medium Onion- Small Dice
- 8 to 10 Cremini Mushroom – sliced
- 3 Cloves of Garlic – minced
- 1 Bay leaf
- Fresh thyme and rosemary
- Salt and Pepper to taste
You will need:
- Large brazing pot or pan with a lid – 8 qt works fine.
Method:
- Chop celery, carrot and onion into small Dice (in French they call that MIREPOIX) and mince the garlic.
- Set aside.
- Brown both sides of poultry legs in your large brazing pan or pot – you may need a little oil in bottom of the pot to start.
- Make sure you pan is hot but not smoking.
- I suggest canola or avocado oil however use it sparingly Duck tends to render more fat than chicken.
- Once duck is browned and fat is rendered remove legs from the pan and place to the side.
- Leave fat in the pan.
- Sweat your vegetable mixture (mirepoix) and add sliced mushrooms until onions are translucent and all other vegetables are tender.
- Next add barley and minced garlic to the vegetable mixture and allow to slightly toast while stirring.
- When Barley begins to toast (do not overcook) add Riesling while stirring, then add your Chicken Stock and bring to simmer.
- Once well incorporated return duck quarters to braising pot and cover allow to cook for 1 hour or until Barley is tender.
- Once well incorporated return duck quarters to braising pot and cover allow to cook for 1 hour or until Barley is tender.
