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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

    Average Rating:

    3 Total Reviews

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    • 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
    73%
    Total Fat 184.0 g
    283%
    Saturated Fat 61.5 g
    307%
    Cholesterol 345.0 mg
    115%
    Sodium 1741.6 mg
    72%
    Total Carbohydrate 83.2 g
    27%
    Dietary Fiber 15.2 g
    60%
    Sugars 6.8 g
    27%
    Protein 67.7 g
    135%

    The following items or measurements are not included:

    fresh sage leaves

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