| Yield | |
|---|---|
| Source | |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | |
| Prep time | 1 1⁄2 hours |
| 1 | Roast Duck Carcass | |
| 1 | Ginger (3-inches, sliced) | |
| 1 | Pound | Tofu |
| 16 | Napa Cabbage Leaves (sliced) | |
| 2 | Teaspoon | Salt |
| Dash | Ground White Pepper | |
| 2 | Green Onions (sliced) |
1.Cut duck into pieces. Place it in a 9 1/2 quart pot and fill with cold water up to 1″ from the rim. Add ginger and sprinkle with salt. Stir well.
2.Bring water to a boil then reduce to simmer and cook uncovered for 1 hour.
3.Add tofu and cook for 10 minutes. Add napa cabbage and bring back to a boil. Add a dash of white pepper and adjust seasoning as needed. Add green onions, stir and serve immediately.