1 leek, finely chopped

2 carrots, diced

1 clove garlic, chopped

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) pearl barley

1 cup (250 ml) white wine

5 cups (1.25 litres) chicken broth

2 bay leaves

2 confit duck legs

Salt and pepper

In a large saucepan over medium heat, soften the leek, carrots and garlic in the oil. Season with salt and pepper. Add the barley and deglaze the pan with the wine. Simmer for 1 minute. Add the broth and bay leaves. Bring to a boil. Cover, reduce the heat and simmer gently until the barley is tender, about 45 minutes.

Meanwhile, microwave the duck legs at high power until tender, 2 to 3 minutes. Debone, shred the meat and add it to the soup. Simmer for 5 minutes. Adjust the seasoning.

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