Recipe by Lorac
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.
Top Review by California Fusion Foodie
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.
- 4 lbs duck, cut up or 6 lbs duck, breast removed,reseve for another recipe,cut up
- 2 (14 ounce) cans beef broth
- 2 (14 ounce) cans chicken broth
- 4 cups water
- 1 large onion, roughly chopped
- 2 stalks celery, roughly chopped
- 2 carrots, roughly chopped
- 1 dried bay leaf
- 8 large fresh sage leaves
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon powdered ginger
- 1 teaspoon dried thyme
- 3⁄4 cup long grain brown rice (long cooking style)
- 12 ounces yams, peeled and diced
- 1 cup frozen tiny peas
- 1 tablespoon chopped fresh sage
Directions See How It's Made
- Place duck pieces in a soup pot and brown over medium heat.
- Add broth and water, bring to a boil and skim away any scum that forms.
- Add onion, celery, carrots, bay and sage leaves, cumin, ginger and thyme.
- Bring back to a boil, reduce heat and simmer 45 minutes.
- Remove duck pieces and let cool.
- Strain and degrease stock.
- Return stock to pan, add rice, bring to a boil, reduce heat and simmer 25 minutes.
- In the meantime, remove duck meat from bones and dice.
- Add duck meat and yam to the pot, bring back to a boil, reduce heat and simmer 20 minutes.
- Add peas and simmer 5 minutes or until tender.
- Add chopped sage and ladle into soup bowls.