1 duck (washed, cleaned & chopped into serving pieces)
600 g salted mustard green
4 tomatoes (cut into wedges)
4 slices tamarind skin (washed)
sour plums in brine
two 2 cm ginger (bruised)
3 L water
coriander for garnishing
Serve when hot. Ensure all the fats of the duck are removed to avoid a very oily soup.