Stew the duck's head, neck and bones without meat in the soup until crisp and rotten. Pick up the dregs, remove the bones and leave the meat. Then put the meat in the soup, and cut the duck gizzard into pieces and put it in the soup. 2. Taro 100g, peeled, boiled in duck soup, and added with salt, monosodium glutamate and chopped green onion.