• 1 duck, plucked and cut open in order to gut it and remove the giblets—cut each leg into two and each breast into two—keep all the bones (not used in this recipe, but perhaps reserved for making duck soup)
• 5

Put a large soupbowlful (1¼ to 1½ pints) of clean water into a pot and put the pot on the fire. Sprinkle salt into it and add the galingale, the knotted spring onions and the bunch of coria