Duck Soup With Brown Rice and Yams

Total Time
2hrs 5mins
Prep 30 mins
Cook 1 hr 35 mins

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 Nutrition

Directions

  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.
Most Helpful

5 5

Very tasty combination. I made and used actual duck broth for this from a carcass (along with some purchased chicken broth to make up the difference) and wild rice, and it was awesome.

5 5

Delicious. I used what was left of a roasted duck and increased the ginger and sage a bit while leaving out the broth (using water instead). I also used wild rice in place of the brown rice. It was divine.

5 5

Astounded that no one has yet tried this submission from RSC. The star of this elegant soup is the broth which is complex, rich and delicious. These are some of my favorite spices but I never would have thought to put them together. With the posting chef's permission I made this with chicken breasts. My biggest regret was scaling it to 2 so as not to have leftovers, which in retrospect we would have enjoyed immensely. Thanks Lorac!