Clean and wash duck. Dry thoroughly, rub with a half of salt inside and outside and leave to stay for 5 hours.

Pour enough water to cover the duck, put on heat, and bring to a boil, skimming the froth off.

Add ramson, ginger, fennel, cinnamon and the remaining salt. Bring to a boil and keep simmering for 40 minutes. Let cool, and cut into serving size portions.

When serving, pour with filtered bouillon.