Duck Soup With Brown Rice And Yams

Total Time: 2 hrs 5 mins Preparation Time: 30 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.