Duck Soup With Brown Rice and Yams

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. 1

   Place duck pieces in a soup pot and brown over medium heat.

2. 2

   Add broth and water, bring to a boil and skim away any scum that forms.

3. 3

   Add onion, celery, carrots, bay and sage leaves, cumin, ginger and thyme.

4. 4

   Bring back to a boil, reduce heat and simmer 45 minutes.

5. 5

   Remove duck pieces and let cool.

6. 6

   Strain and degrease stock.

7. 7

   Return stock to pan, add rice, bring to a boil, reduce heat and simmer 25 minutes.

8. 8

   In the meantime, remove duck meat from bones and dice.

9. 9

   Add duck meat and yam to the pot, bring back to a boil, reduce heat and simmer 20 minutes.

10. 10

    Add peas and simmer 5 minutes or until tender.

11. 11

    Add chopped sage and ladle into soup bowls.