Barley with Confit Duck and Caramelized Onions

Ingredients

• • 2 tbsp (30 ml) miso
  • 3 cups (750 ml) mushroom or chicken broth, hot
  • 1/2 lb (225 g) mixed mushrooms, cut into large pieces
  • 1/4 cup (55 g) butter
  • 1 cup (200 g) pearl barley, rinsed and drained
  • 2 small onions, cut into rounds 1/2 inch (1 cm) thick
  • 2 tbsp (30 ml) balsamic vinegar
  • 2 confit duck legs, deboned and shredded
  • 3 tbsp roasted pumpkin seeds
  • 3 tbsp flat-leaf parsley leaves