Place the duck legs on a microwave-safe plate and heat in the microwave for 1 to 2 minutes. Remove the bones and excess fat. Pull apart the meat and keep warm.
In a pot, bring the stock to a boil. Reduce the heat and simmer (the stock must be kept very hot throughout preparation).
In another pan, heat the olive oil on medium heat. Sauté the onion and garlic for 1 to 2 minutes.
Add the red wine and barley and simmer until almost all the liquid has been absorbed.
Add 125 mL (½ cup) of the hot stock and continue cooking over medium heat, stirring constantly until all the liquid is absorbed. Repeat this step, adding 125 ml (½ cup) of stock at a time, stirring constantly until all the stock has been added and the barley is creamy.
Remove the risotto from the heat and add the butter, blue cheese, parsley and walnuts. Add salt and pepper, and stir.
Just before serving, garnish with the confit duck and microgreens.
