Steamed Duck With Bamboo Shoots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 4 | Dried black mushrooms | |
| 1 | Duck, 3 to 4 pounds | |
| 4 | c | Water |
| 1/8 | lb | Smoked ham |
| 1/2 | c | Bamboo shoots |
| 1 | Scallion stalk | |
| 2 | Fresh ginger root | |
| 1 | t | Salt |
INSTRUCTIONS
Soak dried mushrooms. Wipe duck with a damp cloth. Place in a large heatproof bowl and add cold water. Cut ham and bamboo shoots in 1/4-inch slices and scallion stalk in 1-inch sections; slice ginger root; cut soaked mushrooms in half if large. Arrange over duck. Steam by the bowl-in-a-pot method until duck is tender (about 2 hours). See "HOW-TO SECTION". Sprinkle with salt and serve. VARIATION: For the ham and vegetables, substitute 4 medium parsnips, peeled and cut in half lengthwise. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 35
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 63.5mg
Sodium: 778.4mg
Potassium: 100.4mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 4.8g