Rinse the pearl barley under cold water until the water runs clear. Set aside.

Heat the olive oil or duck fat in a large pot or Dutch oven over medium-high heat.

Add the diced duck meat and cook, stirring occasionally, until browned on all sides. Remove the duck and set aside, leaving the fat in the pot.

Add the chopped onion, carrot, and potato to the pot. Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

If using the optional wine, add it now and scrape the bottom of the pot to loosen any browned bits. Let it simmer for 2-3 minutes until slightly reduced.

Return the browned duck meat to the pot. Add the rinsed pearl barley, bay leaf, and duck or chicken stock.

Bring the soup to a boil, then reduce the heat to low, cover, and simmer gently for 45-60 minutes, or until the pearl barley is tender and the soup has slightly thickened.

If using optional mushrooms, add them during the last 15 minutes of simmering.

Season generously with salt and black pepper to taste. Remove the bay leaf.

If using the optional cream or sour cream, stir it in now until combined (do not boil after adding cream).

Serve hot, garnished with fresh chopped parsley or dill if using.