Ingredients
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4 lbs duck, cut up or 6 lbs duck, breast removed,reseve for another recipe,cut up
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2 (14 ounce) cans beef broth
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2 (14 ounce) cans chicken broth
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4 cups water
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1 large onion, roughly chopped
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2 stalks celery, roughly chopped
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2 carrots, roughly chopped
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1 dried bay leaf
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8 large fresh sage leaves
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1 1/2 teaspoons ground cumin
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1 teaspoon powdered ginger
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1 teaspoon dried thyme
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3/4 cup long grain brown rice (long cooking style)
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12 ounces yams, peeled and diced
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1 cup frozen tiny peas
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1 tablespoon chopped fresh sage
Instructions
- Place duck pieces in a soup pot and brown over medium heat.
- Add broth and water, bring to a boil and skim away any scum that forms.
- Add onion, celery, carrots, bay and sage leaves, cumin, ginger and thyme.
- Bring back to a boil, reduce heat and simmer 45 minutes.
- Remove duck pieces and let cool.
- Strain and degrease stock.
- Return stock to pan, add rice, bring to a boil, reduce heat and simmer 25 minutes.
- In the meantime, remove duck meat from bones and dice.
- Add duck meat and yam to the pot, bring back to a boil, reduce heat and simmer 20 minutes.
- Add peas and simmer 5 minutes or until tender.
- Add chopped sage and ladle into soup bowls.