Smokey Duck and Sweet Potato Soup Recipe

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Ingredients:

Serving

2 garlic cloves, minced
1 tsp ginger, minced
1 tbsp cumin
1 tbsp smoked sweet paprika
1/2 tsp cinnamon
1 tsp adobo sauce
3 tbsp worcestershire sauce
1 tbsp dark brown sugar
1 tbsp olive oil
12 boneless skinless wild duck breasts (marinated )
1 tbsp olive oil
1 tbsp unsalted butter
2 onions, diced small
4 carrots, peeled and dices small
2 celery, diced small
2 tbsp tomato paste
2 bay leaves
1 tbsp smoked sweet paprika
1 tbsp cumin
1/2 tsp cinnamon
1 tsp dried thyme
3 cloves garlic, minced
1 tbsp ginger, minced
1 chipotle chili in adobo sauce, minced
1/2 cup dry white wine
4 cups beef broth
4 cups chicken broth
3 tbsp worcestershire sauce
4 medium sweet potatoes, peeled and diced small
1 -1 1/2 cup frozen peas
1 -1 1/2 cup cooked rice
salt and pepper , to taste

Directions:

Mix all the ingredients for the marinade. Toss the duck breasts with the marinade (It will be more of a paste) and allow to marinade several hours or overnight.
Heat the oil and butter in a large pot or Dutch oven over high heat. Remove breasts from the marinade, use fingers to wipe off excess, and add meat to the pot (discard the leftover marinade.) Sear meat well on both sides, a few minutes for side. Meat should be well browned. Be sure not to crowd the pan or the meat will not brown correctly.
Transfer the meat to a plate and set aside.
Toss the onions, celery, and carrots into the pot and cook until softened and the onions are turning translucent. Add the tomato paste and continue to cook 3 to 5 minutes to toast the paste.
Add in the cumin, paprika, bay leaves, cinnamon, and thyme. Cook 2-3 minutes. Toss in the garlic, ginger, and chili and cook until fragrant 30 seconds to a minute.
Pour in the white wine and allow to simmer a couple minutes. Dump in the chicken broth, beef broth, and Worcestershire sauce. Add the sweet potatoes and cover, bring to a boil.
When the soup bowls reduce to a hard simmer (gentle boil) and cook until the sweet potatoes are tender. 20 -25 minutes depending on how tender you like your veggies.
Add the frozen peas and cook until heated through, about 10 minutes. Meanwhile cut the duck into bite sized pieces.
Add the duck and any liquid that gathered in the plate they were sitting in to the pot. Dump in the rice, cover, and allow to cook 5-10 minutes more to finish cooking the duck and heating the rice.
Remove the bay leaves before serving. Taste the soup and add salt and pepper to suit your taste. Can be served over extra rice if desired. Add sriracha sauce (or other hot sauce) if you like more heat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	626.65 Kcal (2624 kJ)
Calories from fat	127.09 Kcal
		% Daily Value*
Total Fat	14.12g	22%
Cholesterol	411.49mg	137%
Sodium	1272.32mg	53%
Potassium	830.11mg	18%
Total Carbs	34.69g	12%
Sugars	9.49g	38%
Dietary Fiber	6.14g	25%
Protein	87.05g	174%
Vitamin C	28.5mg	47%
Vitamin A	1mg	32%
Iron	15.1mg	84%
Calcium	126.3mg	13%

Amount Per 100 g
Calories	84.89 Kcal (355 kJ)
Calories from fat	17.22 Kcal
		% Daily Value*
Total Fat	1.91g	22%
Cholesterol	55.75mg	137%
Sodium	172.36mg	53%
Potassium	112.46mg	18%
Total Carbs	4.7g	12%
Sugars	1.29g	38%
Dietary Fiber	0.83g	25%
Protein	11.79g	174%
Vitamin C	3.9mg	47%
Vitamin A	0.1mg	32%
Iron	2mg	84%
Calcium	17.1mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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