Duck Soup With Brown Rice and Yams

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.

• Ready In: 2 hrs 5 mins
• Serves: 4-6

Ingredients

• 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

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