Yellow pea and duck soup

Combine all the brine ingredients in a large stock pot and bring to the boil. Reduce the heat and simmer for 30 minutes to develop some flavour in the brine. Remove from the heat and allow to cool completely. Once cooled, add the duck and pork to the brine and leave for 18–24 hours, covered, in the fridge.
Remove the duck and pork from the brine and rinse under fresh water.
Meanwhile, in a large stockpot place all the stock ingredients and cover with 3½ litres cold water. Place over high heat and bring to the boil, reduce heat to a simmer and cook for 30 minutes. Add the duck and pork, and simmer for 1 hour. Remove the duck and set aside to cool. Continue to cook the pork for a further 45–60 minutes, until tender. When cooked, remove the pork and set aside to cool. Strip the meat from the duck and cut into bite-size pieces. Slice pork into small pieces. Cover and set aside until ready to serve.
Strain the stock (discard solids) and measure 2¼ litres (9 cups) stock and pour back into the stock pot. Add all the soup ingredients, except for the olive oil and sausages, and bring to the boil. Reduce the heat and simmer and for 30–40 minutes until potatoes and yellow peas are tender.
Meanwhile, place a large frying pan over medium-high heat. Add the olive oil and sausages and cook, in batches if necessary, for 4–5 minutes until browned all over. Cut each sausage into 3 pieces and add to the soup for the last 15 minutes of cooking.
When the potatoes and yellow peas are tender, remove the sausages from the soup. Blend the soup and vegetables using a stick blender or food processor until smooth. Season with black pepper to taste.
To serve, arrange the duck, pork and sausage slices on a plate. Serve the soup in deep bowls drizzled with olive oil.