Duck Soup With Brown Rice And Yams Recipe

Name: Duck Soup With Brown Rice And Yams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Duck Soup With Brown Rice And Yams falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Soup With Brown Rice And Yams

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions