Directions

1. Pull the meat and skin from the duck carcass. Cut the meat and skin into bite-size pieces then set them aside.
2. Put the duck carcass into a large pan, add the water and bring to the boil. Lower the heat, cover the pan with the lid and simmer for 45 minutes. Strain the stock into a bowl and discard the bones.
3. Put the dried tangerine peel, sliced ginger and rice into the pan with 2.5 litres of the duck stock. Bring to the boil then lower the heat, cover the pan with the lid and cook until the rice is very tender and the mixture is thick but drinkable. If it's too thick, stir in more duck stock or some boiling water.