April 8th, 2012
In a medium saucepan, combine broth and garlic. Simmer over moderate heat 5 minutes.
Slice ginger lengthwise as thinly as possible. Stack slices and cut them lengthwise into thin slivers. Add ginger to pan and simmer 5 minutes longer.
Peel fatty skin from duck breast. Slice skin into thin strips. Place it in a small, heavy skillet and cook, covered, over moderately low heat until skin is crisp and golden brown, about 5 minutes. Turn off heat.
Meanwhile, slice breast thinly.
Cut stems off watercress*, leaving a bunch of leaves and tender stems. (Reserve the tougher stems to stir-fry, if desired.) Rinse under cool water and shake dry. Place ½ a bunch of watercress in each of 4 deep soup bowls.
Reduce heat under saucepan to very low. Add the duck to broth and cook until it is just heated through, about 1 minute. Adjust the seasoning.
With a slotted spoon arrange duck in bowls along with a few strips of crisp skin; pour broth over. If desired, drizzle some sesame oil or a little melted duck fat over soup. Serve at once.