Title: Wild Duck and Barley Soup with Hoisin Sauce
Categories: Game Poultry Soup
Yield: 8 Servings

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

In a 3 quart 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.

Original recipe by Jim Weller.

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