Cooking outside transforms even the simplest ingredients. They take on a richer aroma, a deeper flavor, and everything simply feels right. It’s more than just the food; it’s the experience, the connection with nature, and the joy of the moment.
Duck Sausage, Barley, and Dune Pepper Soup
Serve 6-8
Ingredients:
- 4 duck sausages (Toulouse or other)
- 3 tbsp duck fat or refined olive oil for high-heat cooking
- ½ cup pearl barley, rinsed
- 1 leek, cut into half-moons (use both white and green parts)
- 2 celery stalks, chopped
- 2 white onions
- 1 tbsp dried herbs
- 2 tbsp dune pepper
- ½ small green cabbage, chopped coarsely
- 3 stalks of kale, chopped and torn
- 8 cups of chicken stock
- Salt and pepper to taste
Instructions:
- In a cast iron Petromax pot, brown the duck sausage meat (removed from casings) and roughly broken up with the back of a knife in 1 tbsp duck fat. Cook for 5 minutes directly over hot coals.
- Remove the cooked sausage meat from the pot and set aside. Add 2 tbsp oil or duck fat and sauté the onions and leek for 4 minutes.
- Add the salted herbs and stir for 1 minute.
- Add the celery and green cabbage and cook for 3-5 minutes.
- Add the barley, stirring well, then add the 8 cups of broth.
- Suspend the pot over the coals, bring to a boil, and simmer for 30 minutes.
- Add the kale and sausage meat and simmer for 5 minutes.
- Serve with bread.
