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

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