Neck, wing joints and feet leftover from prepping duck for Peking duck recipe (see related recipe) 4 cups chicken broth 3 cups water Chubby 1 1/2-inch section fresh ginger, peeled, halved lengthwise and smashed with the broad side of a knife 3 large green onions, cut into 3-inch lengths and lightly bruised with the broad side of a knife Carcass from roasted Peking duck 1 pound nappa cabbage, cut lengthwise into thick wedges, cored and cut crosswise into 3/4-inch-wide strips Salt Pounded Sichuan peppercorns or ground white pepper 3 to 4 cilantro sprigs, roughly chopped, for garnish

Step 1 Use a cleaver or heavy knife to chop the neck, wing joints and feet at 1-inch intervals. Transfer to a large pot. Add the broth, water, ginger and green onion. Bring to a boil over high heat and simmer, partially covered, for 15 minutes.

Step 2 Add the duck carcass to the broth (break or cut it up as needed so that it will fit into the pot; it may not be completely submerged) and return the broth to a boil. Partially cover and reduce the heat to a simmer. Continue to cook for 30 to 40 minutes, then remove from heat.

Step 3Position a mesh strainer over a clean pot. Strain the broth into the pot and discard the solids. Bring the broth to a boil, add the cabbage and cook for about 3 minutes, until soft and cooked through. Taste and add extra salt, if needed.

Step 4Transfer to a bowl, sprinkle on some Sichuan peppercorn for depth and garnish with the cilantro. Serve immediately.

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