1 duck already dressed (about 1,000 grams or 2 2/9 lb.)
250 grams (5/9 lb.) fresh asparagus
8 grams (1/3 oz) sectioned scallions
8 grams (1/3 oz) sliced ginger
8 grams (1 1/3 tsp.) salt
2 grams (1/2 tsp.) MSG
25 grams (5 tsp.) cooking wine
(1) Cut the duck into chunks each about 3 cm (a little under 1 inch) in width and 4 cm (slightly over 1 inch) in length.Quick boil the asparagus and then cut it into sections of 3 cm in length.
(2) Quick boil the duck chunks, wash them clean and put them into a pot, preferably an earthen cooking pot. Add the cooking wine, scallions, ginger and 3,000 grams (6 cups) of water, let it boil and turn to a low fire to let it simmer for an hour and half. Then add the asparagus, salt and MSG and continue to cook for half an hour before it is ready to serve.
Features: The soup is clear, the duck meat is soft and the asparagus tender.
Taste: Deliciously salty.