Time: 2-3 hours
Quantity: 1L


  • 1 Peking duck carcass
  • 2 inches Ginger


  1. Remove any burnt pieces from the duck carcass (which has been thoroughly stripped of its delicious meat).
  2. Smash the bones with the blunt side of a cleaver to release the marrow.
  3. Place in cold water and bring to a boil with sliced ginger
  4. Simmer for a few minutes, skimming off scum and excess oil as able.
  5. Bring to a bare simmer, cover, and cook for 1.5 - 2 hours, skimming occasionally.
  6. Salt to taste and serve.


The boiling time is really just a recommendation; it gets better as long as long as you let it go.