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1
Mix all the ingredients for the marinade. Toss the duck breasts with the marinade (It will be more of a paste) and allow to marinade several hours or overnight.
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2
Heat the oil and butter in a large pot or Dutch oven over high heat. Remove breasts from the marinade, use fingers to wipe off excess, and add meat to the pot (discard the leftover marinade.) Sear meat well on both sides, a few minutes for side. Meat should be well browned. Be sure not to crowd the pan or the meat will not brown correctly.
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3
Transfer the meat to a plate and set aside.
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4
Toss the onions, celery, and carrots into the pot and cook until softened and the onions are turning translucent. Add the tomato paste and continue to cook 3 to 5 minutes to toast the paste.
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5
Add in the cumin, paprika, bay leaves, cinnamon, and thyme. Cook 2-3 minutes. Toss in the garlic, ginger, and chili and cook until fragrant 30 seconds to a minute.
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6
Pour in the white wine and allow to simmer a couple minutes. Dump in the chicken broth, beef broth, and Worcestershire sauce. Add the sweet potatoes and cover, bring to a boil.
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7
When the soup bowls reduce to a hard simmer (gentle boil) and cook until the sweet potatoes are tender. 20 -25 minutes depending on how tender you like your veggies.
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8
Add the frozen peas and cook until heated through, about 10 minutes. Meanwhile cut the duck into bite sized pieces.
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9
Add the duck and any liquid that gathered in the plate they were sitting in to the pot. Dump in the rice, cover, and allow to cook 5-10 minutes more to finish cooking the duck and heating the rice.
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10
Remove the bay leaves before serving. Taste the soup and add salt and pepper to suit your taste. Can be served over extra rice if desired. Add sriracha sauce (or other hot sauce) if you like more heat.
