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The roast duck in this dish is authentic from Quanjude, Beijing, but it uses a roast duck rack. I learned how to make roast duck and cabbage soup from my mother-in-law. Every time we go to eat roast duck, we bring back the duck rack and make it ourselves. This way, the duck meat is soft and tender and falls off the bones, and the cabbage is refreshing and relieves greasiness. The best thing is the soup, which is very fresh...very fragrant...but not greasy...
