Duck Soup With Brown Rice And Yams

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Duck and rice in a savory broth, offset with the sweetness of yams and green peas. Hearty enough for a main dish. If you can get a large (6 pound) duck, cut off the breast and save it for another recipe.

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Steps

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Place duck pieces in a soup pot and brown over medium heat.

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Add broth and water , bring to a boil and skim away any scum that forms.

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Add onion , celery , carrots , bay and sage leaves , cumin , ginger and thyme.

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Bring back to a boil , reduce heat and simmer 45 minutes.

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Remove duck pieces and let cool.

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Strain and degrease stock.

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Return stock to pan , add rice , bring to a boil , reduce heat and simmer 25 minutes.

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In the meantime , remove duck meat from bones and dice.

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Add duck meat and yam to the pot , bring back to a boil , reduce heat and simmer 20 minutes.

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Add peas and simmer 5 minutes or until tender.

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Add chopped sage and ladle into soup bowls.

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Ingredients

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duck, beef broth, chicken broth, water, onion, celery, carrots, dried bay leaf, fresh sage leaves, ground cumin, powdered ginger, dried thyme, long grain brown rice, yams, tiny peas, fresh sage