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.
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