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
1 green leaves from a cauli-
1 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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