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.

Posted on: Jun 9, 2004

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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 carrot, roughly chopped

1 dried bay leaf

8 large fresh sage leaf

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 yam, 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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Featured Reviews for This Recipe

From: justcallmetoni

On May 4, 2007

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!

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Nutrition Facts
Serving Size 1 (1372g) Recipe makes 4 servings The following items or measurements are not included below: 8 large fresh sage leaves
Calories 2276
Calories from Fat 1670		(73%)
Amount Per Serving		%DV
	Total Fat 185.6g	285%
	Saturated Fat 61.3g	306%
	Monounsaturated Fat 86.3g
	Polyunsaturated Fat 24.5g
	Trans Fat 0.0g
Cholesterol 347mg		115%
Sodium 2553mg		106%
Potassium 2229mg		63%
Total Carbohydrate 83.5g		27%
	Dietary Fiber 15.1g	60%
	Sugars 6.8g
Protein 70.5g		141%
Vitamin A 7961mcg		159%
Vitamin B6 1.9mg		94%
Vitamin B12 1.3mcg		22%
Vitamin C 54mg		90%
Vitamin E 4mcg		15%
Calcium 349mg		34%
Iron 24mg		138%
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Directions

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5

6

7

8

9

10

11

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Duck Soup With Brown Rice and Yams

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Ingredients

Directions

1

2

3

4

5

6

7

8

9

10

11

Questions about this recipe?

Spot an error in this recipe?

Featured Reviews for This Recipe

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My Notes: