Nothing goes to waste! The last course is a soup made from the bones of the duck. This is super simple to make and its slightly sour taste cleanses the palate from the oily pancakes and the rich sang choy bao.

Ingredients
- Duck Bones, chopped in large pieces
- Pickled mustard greens
- 3-4 tomatoes
- Fresh tofu
- Dash of white pepper
- 1-1½ litres of water

The duck bones should be hacked up into roughly eight sections. Heat up a large pot and fry the bones in a little bit of oil for about a minute, and then add the water. Bring to the boil and simmer for 10-15 minutes with the lid on.



While the stock is simmering away, rinse the mustard greens to remove any possible dirt between the leaves. Roughly chop the greens into bite sized pieces and set aside. Cut each tomato into about eight wedges and set aside.



Slice the tofu into small cubes, roughly half an inch, and set that aside as well.

Once the duck bones have simmered for roughly 15 mins, you can remove the bones from the stock if you wish. However, you may wnat to leave the bones in as they are likely to have some meat left on them and will continue to add flavour to the soup while in the pot.

Add the mustard greens and simmer for another five minutes. Then add the tomatoes and cook for another five minutes. Add in a dash of white pepper, then taste and add in salt and sugar if necessary (this may not be required as the duck, mustard greens and tomatoes have plenty of flavour).

Finish the soup off by placing in the tofu cubes and stirring them through gently so as to keep them intact. Simmer for one last minute and it is ready to serve.

A great way to finish off three courses. The duck bones make a great tasting stock; the tofu is silky smooth; and the slight sourness from the mustard greens and tomatoes cleanses the palate and brings back your appetite.