Salted Duckling and Lime Soup Recipe

Ingredients :

2 kg

4 cups

1

4 slices

Duckling

Chicken stock

Salted lime

Fresh ginger

• Clean the duck, taking care to remove and discard any excess fat in the cavity and to remove the "parson's nose".

• Boil 10 cups water and blanch the duck for 5 minutes.

• Remove the bird and set it aside.

• Put 4 cups water and the chicken stock into a casserole with a lid.

• Add the duck, cutting it up if necessary.

• Then add the salted lime and ginger.

• Finally, cook the whole duck in the covered casserole over a low heat for between 3 and 4 hours.

• Serve immediately.