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

Instructions

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.