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Barley Soup With Duck Confit And Root Vegetables

Nutrition per serving    (USDA % daily values)
CAL
135
FAT
2%
CHOL
0%
SOD
23%

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Ingredients for 6 servings

1/2 cup pearl barley

7 cups water

2 confit duck legs*

2 medium carrots, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (1 cup)

2 medium parsnips, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (1 3/4 cups)

1 garlic clove, finely chopped

3 cups reduced-sodium chicken broth (24 fl oz)

3/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon chopped fresh thyme

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