Duck Soup With Brown Rice And Yams Recipes

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DUCK SOUP WITH BROWN RICE AND YAMS



Duck Soup With Brown Rice and Yams image

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.

Provided by Lorac

Categories     Duck

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

BROTHY DUCK SOUP



Brothy Duck Soup image

Make and share this Brothy Duck Soup recipe from Food.com.

Provided by JustJanS

Categories     Duck

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

850 ml well flavoured duck stock or 850 ml chicken stock
1 tablespoon rice wine
1 tablespoon light soy sauce
1 star anise
125 g boneless duck breasts, finely diced
225 g Chinese cabbage, finely shredded
2 cloves garlic, crushed
1 tablespoon sesame seeds
1 teaspoon sesame oil
1 tablespoon chopped fresh parsley

Steps:

  • Place the stock, rice wine, soy sauce and star anise in a large saucepan.
  • Bring to the boil and add the duck, the chinese cabbage and the garlic, stirring to mix thoroughly.
  • Reduce the heat and simmer for 25 minutes, or until the duck is tender.
  • Remove the star anise.
  • Stir through the sesame seeds, the oil and the parsley and serve at once in warmed bowls.

HEARTY DUCK AND WILD RICE SOUP



Hearty Duck And Wild Rice Soup image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, soups and stews, appetizer

Time 50m

Yield Six or more servings

Number Of Ingredients 11

1 5-pound duck, preferably fresh
Salt to taste, if desired
Freshly ground pepper to taste
1 onion, about 1/2 pound, peeled and coarsely chopped
1 carrot, trimmed, scraped and coarsely chopped
1 clove garlic, peeled and thinly sliced
10 cups rich chicken broth (see note)
1 cup mushrooms, preferably shiitake or other wild domestic mushrooms
2 cups cooked wild rice (see recipe)
1 cup finely minced raw leeks
1 cup finely diced raw carrots

Steps:

  • Cut the duck into serving pieces. Crack the backbone in half lengthwise. Cut away and discard any peripheral fat from the duck pieces. Sprinkle the pieces with salt and pepper.
  • Heat a heavy kettle and add the duck pieces skin side down. Add as many pieces in one layer as the kettle will hold. Cook these pieces until they are nicely browned, about four or five minutes. Continue until all the pieces are browned. As the pieces are cooked, strain off and discard the fat.
  • Return all the pieces to the kettle and add the onion, coarsely chopped carrot and garlic and cook three minutes, stirring constantly.
  • Add the broth and bring to the boil. Simmer about one hour or until the liquid is reduced to about six cups. Skim off any scum and fat from the top as it accumulates.
  • Remove and reserve the meaty duck pieces, such as legs, breast, thighs and so on. Discard the bony parts, such as the backbone.
  • Strain the six cups of duck soup into a saucepan and bring to the simmer.
  • Remove the meat from the reserved duck pieces and cut it into small dice. There should be about two cups of meat.
  • Cut the mushrooms into small squares. There should be about two cups.
  • Put the mushrooms, diced meat, wild rice, leeks and carrots into a kettle and pour the hot soup over them. Let simmer about two minutes. Serve piping hot.

DUCK SOUP



Duck Soup image

This is Russell's speciality. This soup is easy to make, though it takes a bit of planning. It is a complete and filling meal made the way we do. The original recipe came from an Ian Parmenter cookbook, but I doubt he'd recognise his recipe now! Prep and cooking time are just a guess-and don't include overnight refrigeration of the stock or marinated meat-sorry about that! I like to add snow peas or asparagus to this sometimes too.

Provided by JustJanS

Categories     One Dish Meal

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 22

1 1/2 kg duck, breasts filleted and legs removed
1 (375 g) can chicken consomme
water (see step #4)
3 tablespoons soy sauce
2 tablespoons mirin
3 garlic cloves, crushed
1 medium onion, roughly chopped
1 cinnamon stick
1 whole star anise
1 teaspoon szechwan pepper, lightly crushed
2 tablespoons soy sauce
1 tablespoon mirin
1 garlic clove
1/2 teaspoon cinnamon
1 whole star anise
1/2 teaspoon szechwan pepper, lightly crushed
3 -4 green onions, finely sliced
1 cup bean sprouts
2 cups cooked noodles (Hokkien are good)
100 g button mushrooms, halved and cooked
ginger, finely julienned
1 tablespoon thai-style sweet chili sauce

Steps:

  • Mix the ingredients of the marinade, and add the breast fillets and legs.
  • Refrigerate overnight.
  • To make the stock, put carcass portions and other stock ingredients into a large saucepan.
  • Add water to cover and bring to the boil.
  • Simmer gently for 45 minutes.
  • Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.
  • Remove any remaining meat from the carcass and reserve.
  • Cool reduced stock, and refrigerate overnight.
  • When stock is cold, skim fat from the surface.
  • The stock is ready for use.
  • For the duck portions: remove from marinade, and cook in a hot oven (about 200c) for about 20 minutes for the breasts, and about 30 minutes for the legs.
  • You want the meat to be pink and juicy still, and the skin crispy.
  • Cool a little then shred the meat.
  • For the soup: Put stock in a large saucepan and bring to the boil.
  • Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
  • Warm through and season to taste.

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