Score the Duck Skin:

• Use a sharp knife to score the skin of the duck breast in a crosshatch pattern, being careful not to cut through to the meat.

Heat the Pan:

• In a large Dutch oven or soup pot, heat olive oil over medium-high heat.

• Place the duck breasts skin-side down and sear for 6-8 minutes until the skin is golden and crispy.

Flip and Cook:

• Flip the duck and cook for an additional 4-5 minutes until the meat is medium-rare.

• Remove the duck and set aside to rest.

• Pour off some of the rendered fat, leaving 1 tbsp in the pot.

Sauté the Aromatics:

• In the same pot, add butter and let it melt.

• Add onion, garlic, celery, and carrots, and sauté for 5-6 minutes until softened.

Cook the Mushrooms:

• Add the mushrooms and thyme and cook for 5-7 minutes until the mushrooms are browned and tender.

Deglaze the Pot:

• Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.

• Simmer for 2-3 minutes to reduce the wine slightly.

Add the Broth and Bay Leaf:

• Add the duck broth, soy sauce, and bay leaf to the pot.

• Stir in the barley or wild rice.

• Bring to a boil, then reduce to a simmer and cook for 30-35 minutes until the barley is tender.

Slice or Shred the Duck:

• Once the duck has rested and cooled slightly, remove the skin and shred the meat into bite-sized pieces.

• Reserve the crispy skin for garnish, if desired.

Add the Duck Meat:

• Add the shredded duck meat to the soup and simmer for an additional 10 minutes to heat through.

Adjust Seasoning:

• Taste and adjust salt and pepper as needed.

Remove Bay Leaf:

• Discard the bay leaf before serving.

Ladle the Soup:

• Divide the soup among serving bowls, ensuring each bowl has a good portion of duck, barley, and mushrooms.

Garnish and Serve:

• Garnish with fresh parsley, thyme sprigs, and a sprinkle of crispy duck skin (optional).

• Serve hot with crusty bread or baguette slices for dipping.