Recipes
Western Duck and Barley Stew
Rustic and nourishing, this Western duck and barley stew is the perfect dish to warm up after a day exploring the rugged landscapes.
Rustic and nourishing, this Western duck and barley stew is the perfect dish to warm up after a day exploring the rugged landscapes. Featuring tender duck meat, hearty barley, and a medley of (garden or locally grown) root vegetables, this stew is a tribute to the simple, wholesome meals enjoyed by outdoorsmen in the West.
- Prep Time: 30 minutes
- Cook Time: 2 hours
Ingredients
- 2 duck legs, diced
- 1 cup barley
- 2 carrots, sliced (garden or locally grown)
- 2 parsnips, diced (garden or locally grown)
- 1 onion, chopped
- 2 garlic cloves, minced
- 6 cups beef stock
- 1 tsp rosemary (garden or locally grown)
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Brown the duck meat, then remove and set aside.
- Add onion and garlic to the pot. Cook until softened, about 5 minutes.
- Stir in barley, carrots, parsnips, and beef stock. Return the duck to the pot and season with rosemary, salt, and black pepper.
- Simmer for 2 hours, stirring occasionally, until the barley and vegetables are tender.
- Serve hot with a side of crusty bread.