Duck Soup with Brown Rice and Yams
This hearty Duck Soup with Brown Rice and Yams is a savory, comforting dish that combines the rich flavors of duck and the sweetness of yams, all brought together with brown rice and fresh green peas. Perfect as a main course, this dish is ideal for those who love the balance of poultry and vegetables in a robust broth. A great choice for cozy family dinners or potlucks, this soup also allows you to repurpose the duck breast for another recipe if you happen to have a large bird on hand.
Recipe Overview
| Recipe Name | Duck Soup with Brown Rice and Yams |
|---|---|
| Total Time | 2 hours 5 minutes |
| Prep Time | 30 minutes |
| Cook Time | 1 hour 35 minutes |
| Category | Duck |
| Servings | 6 servings |
| Difficulty | Moderate |
Ingredients
| Ingredient | Quantity |
|---|---|
| Duck (cut into pieces) | 4 pieces |
| Duck breast (optional) | 2 pieces |
| Beef broth | 2 cups |
| Chicken broth | 4 cups |
| Water | 1 cup |
| Onion, chopped | 1 |
| Celery, chopped | 2 stalks |
| Carrots, sliced | 4 |
| Fresh sage leaves | 1 sprig |
| Ground cumin | 1 ½ tsp |
| Ground ginger | 1 tsp |
| Dried thyme | ¾ tsp |
| Long-grain brown rice | 1 cup |
| Fresh peas | 12 oz |
| Fresh sage, chopped | 1 tbsp |
| Yams (peeled and cubed) | 1 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 2254.5 kcal |
| Total Fat | 184.1 g |
| Saturated Fat | 61.5 g |
| Cholesterol | 345 mg |
| Sodium | 1741.7 mg |
| Total Carbohydrates | 83.2 g |
| Dietary Fiber | 15.2 g |
| Sugars | 6.8 g |
| Protein | 67.7 g |
Instructions
Step 1: Browning the Duck
Begin by placing your duck pieces into a large soup pot over medium heat. Allow the duck to brown, turning occasionally to ensure an even, golden crust. This process helps to develop a deep, rich flavor for your soup’s base. Once browned, remove the duck from the pot and set it aside for a moment.
Step 2: Preparing the Broth
In the same pot, add the beef broth, chicken broth, and water. Stir the mixture to combine, and bring it to a boil over high heat. As the broth heats, a layer of scum will form on the surface. Use a spoon to skim this off, ensuring your broth remains clear and flavorful.
Step 3: Adding the Vegetables and Spices
Once the scum has been removed, add the chopped onion, celery, and carrots to the pot. Toss in the fresh sage leaves, bay leaves, ground cumin, ginger, and dried thyme. These ingredients will infuse the broth with a warm, aromatic base. Stir everything together and bring the broth back to a boil.
Step 4: Simmering the Soup
Reduce the heat to low and let the soup simmer for 45 minutes. This slow simmering allows the vegetables to soften and the flavors to meld together.
Step 5: Cooling and Straining the Duck
After the soup has simmered, remove the duck pieces from the pot. Set them aside to cool slightly before you remove the meat from the bones. Once cooled, shred or dice the duck meat and discard the bones. Strain the broth to remove the vegetables and herbs, then skim off any excess fat.
Step 6: Adding the Rice
Return the strained, degreased broth to the pot and add the long-grain brown rice. Bring the mixture to a boil again, then reduce the heat and let it simmer for about 25 minutes. The rice should begin to soften and absorb the flavors of the broth.
Step 7: Adding the Duck and Yams
While the rice is cooking, peel and cube your yams. Once the rice has simmered for 25 minutes, add the diced duck meat and the yams to the pot. Bring the soup back to a boil, then reduce the heat and simmer for an additional 20 minutes, or until the yams are tender and the duck is fully incorporated into the broth.
Step 8: Adding the Peas
Add the fresh peas to the pot and let them simmer for about 5 minutes, or until they are tender and vibrant in color.
Step 9: Final Touches
Before serving, stir in the chopped fresh sage. This final touch adds a burst of freshness and fragrance to the dish.
Step 10: Serving
Ladle the soup into bowls and serve hot. The combination of tender duck, savory rice, sweet yams, and fresh peas makes for a deliciously filling and hearty meal. This soup is perfect on a chilly evening or when you’re looking for something satisfying to serve to a crowd.
Tips for Success
- If you can’t find a 6-pound duck, feel free to adjust the quantities of the duck pieces according to what is available. Just make sure you have enough meat to impart flavor into the broth.
- For added richness, you can stir in a dollop of sour cream or a splash of cream right before serving.
- Leftover duck soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
Final Thoughts
This Duck Soup with Brown Rice and Yams offers a wonderful balance of flavors, with the richness of duck and the sweetness of yams complementing the heartiness of brown rice. The fresh peas add a touch of color and texture, making this soup a true comfort food for any season. Whether served as a main dish for a family dinner or as a centerpiece for your next potluck, this recipe is sure to impress.
Enjoy this savory, warming dish, packed with flavor and nutrition, all in a single bowl!
