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. ---------------------------------------------------------------------------
Nutrition
Ingredients
