04/22/2020
I finally wrote the recipe for one of my go-to duck meals; Duck, Barley and Mushroom Pilaf. Cheers!
Ingredients
8 oz cooked duck, pieces
1/3 cup mixed dried mushrooms
1 cup boiling water
2 tablespoons unsalted butter
1 onion diced
3 garlic cloves diced
1 teaspoon dried Italian herbs
¼ tsp salt
8 oz mixed fresh mushrooms, sliced
¾ cup uncooked pearl barley, rinsed
1/3 cup white table wine
2 cups hot broth
Optional: 2 tablespoons fresh parsley chopped
Instructions
1. Combine the dried mushrooms and boiling water in a small bowl. Let stand for 10 to 15 minutes or until softened. Remove mushrooms from the soaking liquid with a slotted spoon. Save the mushroom soaking liquid by pouring the liquid through a fine mesh sieve lined with cheesecloth leaving any grit behind. This liquid will be added to the pilaf in Step 3.
2. In a heavy saucepan melt the butter over high heat. Add the onion, garlic and dried Italian herbs. Stir occasionally 4 to 5 minutes until the onion is tender and starts to brown.
3. Add the fresh sliced mushrooms, filtered mushroom soaking liquid and white wine. Cook 4 to 5 minutes until the mushrooms are tender and the liquid is reduced.
4. Stir in the rinsed barley, duck pieces, chopped re-hydrated dried mushrooms and hot broth and bring to a boil. Reduce the heat to low, cover and simmer for 30 to 35 minutes or until the barley is tender and most of the liquid is absorbed.
5. Remove from the heat and let stand covered for 5 minutes then serve.
Optional: Sprinkle with fresh chopped parsley before serving
Serves 4 to 6
