750 g duckling
10 cups chicken stock
1 tbsp sliced dried lesser galangal
25 g ginseng root
25 g caterpillar fungus
25 g box thorn berries
2 tsp salt
1 tsp white pepper powder
Soak the duckling in tepid water for 30 minutes to remove any impurities.
Drain duckling, then put in a large bowl with all other ingredients.
Cover the bowl, place inside a steamer and steam for 2 hours.
To serve, cut the duckling into individual portions and serve in soup bowls with stock and some of the herbs added for garnish.