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. 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

  1. Heat olive oil in a large pot over medium heat. Brown the duck meat, then remove and set aside.
  2. Add onion and garlic to the pot. Cook until softened, about 5 minutes.
  3. Stir in barley, carrots, parsnips, and beef stock. Return the duck to the pot and season with rosemary, salt, and black pepper.
  4. Simmer for 2 hours, stirring occasionally, until the barley and vegetables are tender.
  5. Serve hot with a side of crusty bread.
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