Peking Duck Broth With Nappa Cabbage

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Los Angeles Times


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Neck, wing joints and feet leftover from prepping duck for Peking duck recipe

4 cups chicken broth

3 cups water

Chubby 11/2-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


Pounded Sichuan peppercorns or ground white pepper

3 to 4 cilantro sprigs, roughly chopped, for garnish

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