How to make it

  • Rub salt all over duck and rinse with water.
  • Blanch the duck in boiling water until half cooked.
  • Wash mustard greens, soak for 15 minutes, drain and cut into pieces.
  • White peppercorns lightly smash.
  • Bring to boil 2.5 litres of water in a pot, add all ingredients in.
  • Reduce heat to low and simmer for 1-1/2 to 2 hours or until the duck is tender.
  • Remove any excess fat by skimming the surface of the soup with a spoon and adjust taste with salt if necessary.

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