Spicy Korean Duck Soup (Ori Tang)

Thoroughly clean the whole duck, removing any excess fat or impurities.

In a large pot, add the cleaned whole duck, 100g Korean radish, 50g yellow onion, 20g garlic cloves, 15g fresh ginger, 100g green onions, and black peppercorns. Add 3500g water and bring to a boil. Reduce heat and simmer for 1.5 to 2 hours, or until the duck is tender.

Remove the duck from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve, discarding the boiled vegetables and peppercorns. Set the clear duck broth aside.