Duck Soup With Brown Rice And Yams - cooking recipe

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

Preparation

Place duck pieces in a soup pot and brown over medium heat.
Add broth and water, bring to a boil and skim away any scum that forms.
Add onion, celery, carrots, bay and sage leaves, cumin, ginger and thyme.
Bring back to a boil, reduce heat and simmer 45 minutes.
Remove duck pieces and let cool.
Strain and degrease stock.
Return stock to pan, add rice, bring to a boil, reduce heat and simmer 25 minutes.
In the meantime, remove duck meat from bones and dice.
Add duck meat and yam to the pot, bring back to a boil, reduce heat and simmer 20 minutes.
Add peas and simmer 5 minutes or until tender.
Add chopped sage and ladle into soup bowls.