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 batch mates at our first pot-luck and it was a hit – now whenever I get a call from my batch mates they still ask about when they can get some more duck soup.

I make it 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.


  • 2 lbs of duck meat (fresh meat is best, remove all skin)
  • 1/2 table spoon salt
  • 1 table spoon margarine
  • 1 table spoon 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 table spoons split peas
  • 2 table spoons cooking oil
  • a dash of some fresh fine-leaf thyme


  • wash and cut up meat in small sizes
  • salt the meat and add two crushed wiri wiri peppers to 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 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 stem 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 your turn out.

Girendra Persaud, August 2016