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.
- 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
- 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.
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.
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.
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!