Duck Soup

Have you ever heard of duck soup? Well, a few years ago I was in a bit of experimental stage with soup making. I made all kinds of soup. Some tasted good and some tasted better – the best so far is duck soup. I introduced it in 2014 to my MBA classmates at our first pot-luck and it was a hit – now whenever I get a call from my friends they ask about when they can get some more duck soup.

I cook this almost once a month and my guests love it very much. If you would like to give it a go then here is the recipe.

Ingredients

• 2-3 lbs of duck meat (fresh meat is best, remove all skin)
• 1/2 tablespoon salt
• 1 tablespoon margarine
• 1 tablespoon cornflour (Indian Girl is nice)
• 6-8 wiri wiri peppers
• 4- 5 fresh Corns (younger the better)
• one plantain
• one small cassava (optional)
• one head of Pak Choi
• one carrot
• 7-8 small (young) ochros
• 1 pack of Maggie’s Soup-it-up
• 3 tablespoons split peas
• 2 tablespoons cooking oil
• a dash of some fresh fine-leaf thyme

Preparations

• wash and cut up meat in small sizes
• salt the meat and add two crushed wiri wiri peppers to the mixture – let it sit while you prepare the other items
• cut (of break) each corn into about three pieces
• peel and cut plantains and cassava in your preferred sizes
• wash and dry the ochros then remove the heads
• wash and cut the pak choi
• cut the carrot into small pieces (shapes you like:))
• wash the split peas and leave in small bowl

Cooking Directions

• add oil to a pressure pot and make hot
• add the salted meat with pepper and let the water burn out
• add the split peas and let fry for about 2-3 minutes
• add the margarine and let sizzle
• add about three cups of water and let it come to a boil
• add the corn, plantains, and cassava and let it boil
• add the Maggie’s Soup-it-up and the Indian Girl cornflour to a bowl with some hot water and stir to form a smooth (consistent) mixture then add this to the pot while giving the pot a stir
• add about 2-3 cups more water (depending now on how thick you like your soup and the capacity of the pressure pot)
• close the lid and pressure for about 25-30 minutes on medium heat
• Turn off the stove, defuse the steam and open pot and add the remaining peppers, the pak choi, the ochros, the carrot, and the fine-leaf thyme
• Cover pot and let it steam for about 4-6 minutes (you may also help this process by turning on the stove once more) – the aim here is not to cook the vegetables but to steam it.
• Serve hot – can be eaten with toasts – you may also use Soy sauce

Enjoy – do leave your comments below to let us know how yours turn out.

Girendra Persaud, August 2016