Duck soup

Ingredients

1	cooked duck (you can buy them cooked from select Asian food stores
4 cups	chicken stock
1 cup	water
4 cloves	garlic, chopped
8	thin slices root ginger
1½	cooked rice
400g	Shanghai cabbage leaves, thinly sliced

Directions

1. Remove the cooked duck flesh and shred to make 1½ cups.
2. Place the carcass and scraps in a large saucepan and add the chicken stock, water, garlic and ginger. Cover and simmer for 25 minutes then strain.
3. Return to the saucepan and add the rice. Simmer, stirring, for 2-3 minutes. Add the thinly sliced Shanghai cabbage leaves and shredded duck and simmer gently for 5 minutes.