58. Duck Soup

• Duck carcass
• 1¼ pints (3 cups) water
• 1

This is the traditional end of a Peking duck. Break the wing, thigh and drumstick bones. Crush the ribs and spine. Add water, ginger and spring onion, and bring to a vigorous boil. Keep it at a vigorous boil for about 45 minutes, adding water as necessary to maintain the same level. Strain out the solids. Add salt, cabbage and sugar, and stew together for 30 to 40 minutes, until cabbage is very