Name: Steamed Duck with Ham and Leeks
Ingredients: 1 Duck; 3 to 4 pounds; Water to cover; 1 lb Smoked ham; 1 Bunch leeks; 2 c Duck stock; 2 sl Fresh ginger root; 2 tb Sherry; 3 tb Soy sauce; 1/2 ts Salt

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CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	4	Servings

INGREDIENTS

1		Duck; 3 to 4 pounds
		Water to cover
1	lb	Smoked ham
1		Bunch leeks
2	c	Duck stock
2	sl	Fresh ginger root
2	tb	Sherry
3	tb	Soy sauce
1/2	ts	Salt

INSTRUCTIONS

1. Wipe duck with a damp cloth. Place in a pan with cold water to cover
and bring to a boil; then simmer, covered, 20 minutes. Drain, reserving
duck stock.
2. Let bird cool. Cut meat away from bones in 1- by 2-inch rectangles. Cut
smoked ham in similar-size pieces.
3. Cut off long, green, flexible leaves of leeks. With each leaf, tie
together one piece of duck and ham, then place in a heatproof bowl.
4. Skim off fat from duck stock. Mince ginger root and combine with stock,
sherry, soy sauce and salt. Mix well. Pour over duck-ham bundles.
5. Steam by the bowl-in-a-pot method until duck is tender (about 1 hour).
See "HOW-TO SECTION".
NOTE: This dish is also known as Jade Belt Duck.
VARIATION: Omit the leeks. Arrange the duck and ham rectangles crosswise
in alternating layers in the heatproof bowl and top with 6 canned
mushrooms; or slice ham very thin and wrap each slice around one piece of
duck. Steam as above.
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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