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.

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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.

[wpurp-searchable-recipe]Easy One Pot Meal Coq Au Riesling Duck and Barley – – – [/wpurp-searchable-recipe]