Ingredients
Bones from a whole duck
250g of preserved mustard (rinsed and cut into big pieces)
3 tomatoes (cut into wedges)
3-5 slices of ginger
Preparation
Parboil the duck bones and leave aside to strain.
Add the preserved mustard and ginger to 1200ml of water.
Bring everything to a boil before adding in the bones and tomatoes.
Simmer for at least 2 hours.
Serve hot.
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