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1
The night before, place the ingredients for the stock in a large stockpot.
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2
Cover by about 2 inches with cold water and bring slowly to a boil.
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3
Skim any froth that forms on the surface.
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4
Reduce heat and simmer uncovered about 3 hours.
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5
Add water as needed to keep ingredients covered and skim as necessary.
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6
Strain the broth into a large bowl through a fine sieve; gently press vegetable mixture to remove as much liquid as possible.
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7
Discard the vegetable mixture, cool the broth and place in refrigerator over night.
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8
Remove the meat from the duck carcass and shred.
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9
Place the mung beans in cold water to cover and allow to soak overnight.
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10
When ready to cook, rinse the beans in cold water.
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11
If the beans were not hulled, rub between hands to remove hulls and discard the hulls.
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12
Skim any fat from top of broth before using.
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13
In medium pan, add 2-1/2 cups of duck stock and 1 cup of brown rice; bring to a boil, cover and cook until rice is done or liquid is absorbed, about 45 to 55 minutes.
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14
In medium size pan, heat the sesame oil; add the sliced onion, garlic and shallot.
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15
Cook until onions are lightly brown.
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16
Add 2-1/2 cups of the prepared stock, beans and ground ginger, bring to a boil.
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17
Cover and cook for 20 minutes.
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18
Add the duck meat and squash, cover and continue cooking an additional 10 minutes.
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19
Remove from heat; add 1 tsp finely snipped fresh sage, salt and pepper to taste.
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20
Serve over the cooked brown rice.
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21
The left over stock can be frozen and used for another time.
