Duck Soup With Brown Rice And Yams

• 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.

duck, beef broth, chicken broth, water, onion, stalks celery, carrots, bay leaf, sage, ground cumin, powdered ginger, thyme, long grain brown rice, yams, peas, fresh sage

Taken from www.food.com/recipe/duck-soup-with-brown-rice-and-yams-93048 (may not work)