Clean duck, pour cold water just enough to cover the duck. Bring to a boil, skim the froth off, add finely chopped onion, salt, pepper, ground ginger, cognac, and simmer until done.

Lift the duck out of broth and chill.

Dice meat, place in a saucepan, adding some filtered broth, cut into narrow stripes onion, ginger, pour beer, salt and cook in a bain-marie for 30 minutes.

When serving, sprinkle with greens.

Submitted by MIKHAIL.