Barley Soup with Duck Confit and Root Vegetables

Ingredients

• 7 cups water
• ½ cup pearl barley
• 2 medium carrots
• 2 medium parsnips
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon fresh thyme
• + 3 more ingredients
• • 3 cups reduced-sodium chicken broth
  • 1 garlic clove
  • 2 confit duck legs

Simmer barley in 4 cups water, uncovered, in a 5- to 6-quart heavy pot, until almost tender, 20 to 40 minutes. Drain in a sieve. Remove skin and any fat from duck legs. Cook skin and fat in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered, about 8 min...

View full recipe at Epicurious