Duck And Cabbage Soup
|Duck carcass||1 (With Giblets)|
|Chicken stock/Water||1 1⁄5 Liter|
|Ginger root slice||2 , peeled|
|Chinese cabbage||450 Gram, sliced|
Break up the duck carcass and place it in a large saucepan.
Add the giblets and any other meat left over from the duck.
Cover with the stock or water, add the ginger, and bring to the boil.
Skim, then lower the heat and simmer gently for at least 30 minutes.
Add the cabbage and salt and pepper to taste.
Continue cooking for about 20 minutes.
Discard the pieces of duck carcass and the ginger slices.
Taste and adjust the seasoning, if necessary.