Add the barley to the skillet and cook for 1 minute to coat in the butter, stirring constantly. Add the miso-broth mixture. Bring to a boil. Cover and simmer over medium heat for 25 minutes, stirring a few times. Remove the lid and continue to cook, stirring constantly, until the barley is tender. Add more broth as needed.
Meanwhile, in another skillet over medium-high heat, brown the onions slices on each side in the remaining butter until slightly charred, about 4 to 5 minutes on each side, keeping the slices intact. Add the remaining broth and continue to cook until completely evaporated. Deglaze with the balsamic vinegar. Season with salt and pepper. Keep warm.
Add the duck to the skillet of barley. Mix for 2 minutes to reheat.
Divide the barley among four bowls. Top with the onions, pumpkin seeds and parsley leaves. Serve immediately.
Note from Ricardo
Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.
Glass measuring cup 500 ml
14.99 $
This glass 2-cup (0.5 litre) measuring cup lets you accurately measure both dry and liquid ingredients. Measures are easy to read, and the pouring spout helps to avoid spillage.
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