Duck Soup With Brown Rice And Yams

Description

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.

Ingredients

• 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

Instructions

1. Place duck pieces in a soup pot and brown over medium heat
2. Add broth and water, bring to a boil and skim away any scum that forms
3. Add onion, celery, carrots, bay and sage leaves, cumin, ginger and thyme
4. Bring back to a boil, reduce heat and simmer 45 minutes
5. Remove duck pieces and let cool
6. Strain and degrease stock
7. Return stock to pan, add rice, bring to a boil, reduce heat and simmer 25 minutes
8. In the meantime, remove duck meat from bones and dice
9. Add duck meat and yam to the pot, bring back to a boil, reduce heat and simmer 20 minutes
10. Add peas and simmer 5 minutes or until tender
11. Add chopped sage and ladle into soup bowls