Soak the dried tangerine peel until soft, then scrape off the white pith.

Cut the duck into pieces. Slice the ginger. Cut the corn in half. Cut the carrot and onion into chunks. Lightly crush the Sichuan peppercorns and cardamom pod.

Bring water and 3 slices of ginger to a boil in a pot. Add the duck pieces and blanch briefly to remove blood. Remove the duck, rinse with room temperature water, and pat dry.

In a dry pot, toast the Sichuan peppercorns, star anise, and cardamom until fragrant. Add the remaining ginger slices and stir-fry until aromatic. Add the duck pieces and stir-fry together. Add 6 1/3 cups water (about 1,500 ml), the tangerine peel, and the ginger duck soup spice packet. Once boiling, add the carrot, onion, and corn. Simmer over medium heat for 1.5 hours. Taste and add salt as needed. Before serving, you can add bean curd sheets, meatballs, or vegetables as desired.

Mix all the dipping sauce ingredients together until well combined.