0
(0)
CATEGORY CUISINE TAG YIELD
Meats Chinese Poultry 4 Servings

INGREDIENTS

8 Dried black mushrooms
1 Duck, 3 to 4 pounds
3 c Stock
2 T Sherry
1 t Salt
1/2 c Bamboo shoots
1/4 c Canned button mushrooms

INSTRUCTIONS

Soak dried mushrooms. Wipe duck with a damp cloth. Score bird along
backbone, but do not cut through bone. Place in a large heatproof  bowl
and add stock, sherry and salt. Steam 1-1/2 hours by the  bowl-in-a-pot
method (see "HOW-TO SECTION"). Drain duck, straining  its liquid into a
saucepan. Wipe out steaming bowl. Let bird cool  slightly; then bone.
Cut bamboo shoots in thick slices. Place at  bottom of bowl, along with
canned and soaked mushrooms. Place duck on  top and steam 30 minutes
more. Reheat duck liquid, then pour over  duck and vegetables and
serve.  NOTE: This dish is sometimes called Angel Duck.  VARIATION: For
the bamboo shoots, substitute 1/2 cup almond meats.  From <The Thousand
Recipe Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Jesus: power to break life controlling problems”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 156
Calories From Fat: 59
Total Fat: 6.6g
Cholesterol: 67.9mg
Sodium: 2053.5mg
Potassium: 282.3mg
Carbohydrates: 15.5g
Fiber: <1g
Sugar: 4.6g
Protein: 7.1g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?