| 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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