Duck Soup With Brown Rice and Yams |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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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. 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.
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