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!