Ingredients
750 g (about 1.65 lbs) whole duck, 1500 g (about 3.3 lbs) winter melon with skin, 75 g (about 1/2 cup) pearl barley, 3000 g (about 12 cups) water.
Seasonings
25 g vegetable oil, 10 g minced ginger, 10 g Guangdong rice wine, 6 g salt, 5 g MSG, and 1 g dried tangerine peel.
Instructions
1. Soak minced ginger in rice wine to make ginger juice wine; heat a wok over medium heat, add oil and lightly pan-fry the duck, then drizzle with the ginger juice wine and remove the duck from the wok.
2. Place the winter melon, pearl barley, and dried tangerine peel into a large clay pot, add water and bring to a boil over high heat, then add the duck and reduce to a low simmer until the soup reduces to about 1500 g (roughly 6 cups). To serve, arrange the winter melon on the bottom of a serving dish, slice the duck and arrange on top of the melon, season the soup with salt and MSG to taste, and serve alongside.