Clean the duck and discard any excess
fats. Fill a pot with 10 cups of water and bring to the boil. Blanch the
duck for about 5 minutes. Remove and set aside. Put 4 cups water and the
chicken stock into a casserole with a lid. Add the duck, cutting it
up if necessary. Then add the salted lime
and ginger. Finally, cook the whole
duck in the covered casserole over a low heat for between 3 and 4
hours. Serve immediately while still hot.