Korean Whole Duck Baeksuk

Soak 1 cup of glutinous rice in water for 1 hour and drain.

Remove fat around the duck tail and debris inside, then do not rinse; pat the inside and outside dry.

Stuff the duck cavity with the soaked glutinous rice and some garlic, make a small cut near the leg bone, and cross the legs to seal the cavity.

In a large stockpot, combine 3L of water, the medicinal herbs pack, remaining garlic, jujubes, and green onions.

Boil over high heat for 20 minutes to extract the herb flavors.

Place the prepared duck into the herb stock, cover, and boil on high for 30 minutes.

Reduce to medium-low and simmer for 1 hour until the meat is tender and falling off the bone.

Skim off excess duck fat and foam with a ladle while simmering.

Serve the meat and glutinous rice porridge in bowls with salt on the side.