| 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 | Fresh ginger root | |
| 2 | T | Sherry |
| 3 | T | Soy sauce |
| 1/2 | t | Salt |
INSTRUCTIONS
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. Let bird cool. Cut meat away from bones in 1- by 2-inch rectangles. Cut smoked ham in similar-size pieces. 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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 157
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 111.1mg
Sodium: 2087.6mg
Potassium: 397.5mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: 1.2g
Protein: 21.9g