The cooking method is to clean the duck and put it in an earthenware pot to boil, then take it out and add cardamom, salt, pepper, and other spices to the broth. Then cook the stewed duck over a fire basting it with oil, producing a duck that is soft on the outside and fresh inside. And it can be cut into small parts and fried in a large iron skillet for two to three minutes, then served with pepper and salt.