Pour duck with cold water. Bring the water to boil, remove froth, add shredded onion, salt, pepper, ginger and cook over law heat until done.

Take out prepared duck from the stock, cut into pieces, pour with beer and cook through for 15-20 minutes.

When serving, put the duck on a platter, pour with the sauce from cooking, season with chopped greens.

Garnish with vegetables ragout.