Split Pea and Smoked Duck Soup

• 1 pound of smoked duck breast, skin on
• 1 cup finely diced Italian pancetta
• 1 large onion, minced
• 2 carrots, coarsely chopped
• 1 bay leaf
• 2 pounds split peas
• 8 cups chicken broth
• Kosher salt and freshly ground black pepper to taste
• 1 teaspoon lemon juice
• 1 tablespoon olive oil
• 1 cup heavy cream
• 2 cups minced watercress

1. Cut the smoked duck into a fine dice and place it, skin side down, in a heavy-bottom casserole over medium heat along with the pancetta.
2. Cook for 3 minutes to release the fat from the meat, stir and continue cooking for 5 minutes.
3. Remove half the meat, drain well and set aside.
4. Add the onion and carrots, stir and cook until the vegetables begin to soften, about 3 minutes.
5. Add the bay leaf, the split peas and the chicken broth, stir, partly cover and simmer for 40 minutes to 1 hour until the peas are tender.
6. Adjust the consistency of the soup with more chicken broth if necessary to achieve a thick, but still soupy, consistency.
7. Adjust the seasoning with salt and freshly ground black pepper to taste.
8. The soup can be made to this point up to one day before serving.
9. A half-hour before serving, warm the soup.
10. Place the lemon juice in a bowl with a dash of salt and several grinds of black pepper.
11. Slowly whisk in the olive oil.
12. Add the reserved duck and pancetta and toss.
13. Add the watercress and set aside.
14. When the soup is hot, stir in the heavy cream, quickly and vigorously.
15. You want to completely enrich the soup while smashing as few peas as possible.
16. Serve garnished with the duck and watercress salad.

duck breast, italian pancetta, onion, carrots, bay leaf, peas, chicken broth, kosher salt, lemon juice, olive oil, heavy cream, watercress

Taken from cooking.nytimes.com/recipes/5675 (may not work)