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    You are in: Home / Recipes / Duck Soup With Brown Rice and Yams Recipe
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    Duck Soup With Brown Rice and Yams

    Duck Soup With Brown Rice and Yams. Photo by justcallmetoni

    1/1 Photo of Duck Soup With Brown Rice and Yams

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    30 mins

    1 hr 35 mins

    Lorac's Note:

    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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    Units: US | Metric


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

    Browse Our Top Duck Recipes

    Ratings & Reviews:

    • on January 31, 2011


      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.

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    • on January 28, 2010


      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.

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    • on May 04, 2007


      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!

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    Nutritional Facts for Duck Soup With Brown Rice and Yams

    Serving Size: 1 (916 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2254.5
    Calories from Fat 1656
    Total Fat 184.0 g
    Saturated Fat 61.5 g
    Cholesterol 345.0 mg
    Sodium 1741.6 mg
    Total Carbohydrate 83.2 g
    Dietary Fiber 15.2 g
    Sugars 6.8 g
    Protein 67.7 g

    The following items or measurements are not included:

    fresh sage leaves

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