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Duck Soup With Brown Rice and Yams

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“Duck and rice in a savory broth, offset with the sweetness of yams and green peas. Hearty enough for a main dish. If you can get a large (6 pound) duck, cut off the breast and save it for another recipe.”
READY IN:
2hrs 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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