Split Pea Duck Soup
Prep time
Cook time
Total time
Serves: 10
  • 1 duck carcass, with meat still on the bones
  • 12 cups water
  • 2 large onions (1 peeled and quartered, 1 peeled and diced)
  • 1 pound dried split peas
  • 2 tablespoons olive oil
  • 4-5 potatoes, peeled and chopped
  • 4 large carrots or 1½ cups baby carrots, chopped
  • 3 stalks celery, thinly sliced
  • 1 cup dry white wine
  • 6 cloves garlic, minced
  • 2 sprigs fresh thyme or rosemary, leaves only
  • ½ teaspoon Chinese 5-Spice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon smoked paprika
  1. Place the duck in the largest pot that you own, then fill it with water and add in your 1 quartered onion. Bring the water to a boil, then reduce to a simmer and cook for 1 hour, uncovered, skimming off any fat that rises to the top periodically.
  2. After 1 hour, add the peas to the pot. In another pan, add the olive oil and turn the heat up to medium-high. Add in the diced onion and saute for 5 minutes or so, then add in the potatoes, celery, and carrots and cook for 15 minutes or so, until the carrots and potatoes have softened a bit on the outside and browned slightly. Add in the garlic and stir for 1 minute, until fragrant. Remove from heat and set aside.
  3. Remove the duck bones and as much quartered onion as you can from the pot. Pick the meat off of the bones and return it to the pot along with your diced onions, carrots, celery, and potatoes. Simmer for an additional 45 minutes to 1 hour, until the peas are softened. Taste and adjust seasonings as necessary. This keeps well in an airtight container for up to 3 days, or frozen in an airtight container for up to 3 months.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/04/18/split-pea-duck-soup/