Frank's Recipes! Wild Duck and Barley Soup with Hoisin Sauce

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Wild Duck and Barley Soup with Hoisin Sauce

Yield: 8 Servings

2 Duck breasts
2 Bay leaves
1/4 teaspoon Hot red pepper flakes [optional]
8 Peppercorns; cracked
6 cup Stock; any
1/2 cup Pearl barley
1 Carrot; peeled and diced
1 sm Potato; peeled and diced
1 sm Onion; peeled and chopped
3/4 cup Cabbage; chopped OR Green leaves from a cauliflower; chopped
1/4 teaspoon Cayenne [optional]
1/2 teaspoon Poultry spice OR
1 teaspoon [heaping] prepared mustard OR
1 tablespoon [heaping] Hoisin sauce

In a 3 qt. soup pot, simmer the duck breasts, bay leaves and peppercorns in stock for 1/2 hour. Add the red pepper flakes at the beginning if using them. Add barley and simmer 1/2 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 1/2 hour. Add the cayenne now if using it.

This soup is particularly good with Hoisin sauce added.