Bring water to boil, turn heat off, plunge whole duck in with salt, cup of thinly shaved fresh ginger, 2 cups of chopped fresh green onions. Turn heat on lowest flame, let simmer all night, lid on. Do not bring to boil or duck will fall apart. Pour broth off in soup terrine. Leave duck in soup pan to cool.

Chop and mix slivered fresh ginger and green onions, drizzle boiling hot sesame oil over to cook the chopped vegetables, add Tsp ginger syrup or honey to make glaze dip. Sprinkle with sesame seeds. Serve with turmeric rice.

Duck will be tender enough to debone with your fingers. Slide duck from pan onto cutting board. With fingers, remove wingbones. Chop whole duck chinese style in pieces with cleaver: breast up, cut duck in half along the breast bone. Cut drumsticks in two pieces, pull thighs off with fingers. Cut neck in four pieces.

Cut each breast in four slices with cleaver. Place in center of platter. Garnish with a few chopped rings of fresh green onion. Arrange other duck pieces on platter for family style serving. Place three bowls per person: hot broth for dipping, turmeric steamed rice, bowl for ginger-onion glaze dipping. Enjoy.

One or two leftover pieces of duck, stirfried with red sambal pepper sauce and spices in duck fat, and two quarts of leftover duck broth make a delicious vietnamese duck pho soup dinner for four, with fresh bok choy, mushrooms, red onion, ginger, green onion, glass noodles and leftover turmeric rice.