The night before, place the ingredients for the stock in a large stockpot.
Cover by about 2 inches with cold water and bring slowly to a boil.
Skim any froth that forms on the surface.
Reduce heat and simmer uncovered about 3 hours.
Add water as needed to keep ingredients covered and skim as necessary.
Strain the broth into a large bowl through a fine sieve; gently press vegetable mixture to remove as much liquid as possible.
Discard the vegetable mixture, cool the broth and place in refrigerator over night.
Remove the meat from the duck carcass and shred.
Place the mung beans in cold water to cover and allow to soak overnight.
When ready to cook, rinse the beans in cold water.
If the beans were not hulled, rub between hands to remove hulls and discard the hulls.
Skim any fat from top of broth before using.
In medium pan, add 2-1/2 cups of duck stock and 1 cup of brown rice; bring to a boil, cover and cook until rice is done or liquid is absorbed, about 45 to 55 minutes.
In medium size pan, heat the sesame oil; add the sliced onion, garlic and shallot.
Cook until onions are lightly brown.
Add 2-1/2 cups of the prepared stock, beans and ground ginger, bring to a boil.
Cover and cook for 20 minutes.
Add the duck meat and squash, cover and continue cooking an additional 10 minutes.
Remove from heat; add 1 tsp finely snipped fresh sage, salt and pepper to taste.
Serve over the cooked brown rice.
The left over stock can be frozen and used for another time.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5641.42 Kcal (23619 kJ)
Calories from fat	5204.26 Kcal
		% Daily Value*
Total Fat	578.25g	890%
Cholesterol	582.45mg	194%
Sodium	350.7mg	15%
Potassium	1391.47mg	30%
Total Carbs	111.82g	37%
Sugars	11.5g	46%
Dietary Fiber	16.29g	65%
Protein	24.95g	50%
Vitamin C	16.4mg	27%
Vitamin A	0.3mg	10%
Iron	6.7mg	37%
Calcium	162.1mg	16%

Amount Per 100 g
Calories	663.42 Kcal (2778 kJ)
Calories from fat	612.01 Kcal
		% Daily Value*
Total Fat	68g	890%
Cholesterol	68.5mg	194%
Sodium	41.24mg	15%
Potassium	163.63mg	30%
Total Carbs	13.15g	37%
Sugars	1.35g	46%
Dietary Fiber	1.92g	65%
Protein	2.93g	50%
Vitamin C	1.9mg	27%
Iron	0.8mg	37%
Calcium	19.1mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Roast Duck With Orange Sauce - Canard a L' Orange Julia Child

Peanut oil and 20 more..
Giblet Stock

Olive oil and 12 more..
Honey Glazed Corned Beef

Corned beef brisket, Water, Pickling spices, White onion and 7 more..
Vegetable Broth

Extra virgin olive oil and 9 more..
Split Pea Soup

Olive oil, Onion, finely chopped, Carrots, finely chopped and 6 more..
Caribbean Chicken Stir Fry

Chicken breasts (boneless, skinless ), Oyster sauce and 11 more..
Creamy Mushroom & Roasted Onion Soup

Onions, divided, Olive oil, divided and 12 more..
Beef Barley Soup

Vegetable oil, Onion, chopped, Carrot, chopped and 10 more..
White Bean Soup

Olive oil, Chopped pancetta, Yellow onion, chopped and 15 more..
Lasagna

Bacon, chopped, Onion, finely chopped and 17 more..
Minestrone with Turkey

Olive oil, Onion, chopped, Carrot, sliced and 14 more..
Lamb and Spaghetti Squash

Boneless lamb , cut into pieces, Onion, chopped and 12 more..
Best Ever Split Pea

Olive oil, Chopped onion, Chopped carrot, Chopped celery and 6 more..