| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 8 |
|
Dried black mushrooms |
| 1 |
|
Duck; 3 to 4 pounds |
| 3 |
c |
Stock |
| 2 |
tb |
Sherry |
| 1 |
ts |
Salt |
| 1/2 |
c |
Bamboo shoots |
| 1/4 |
c |
Canned button mushrooms |
INSTRUCTIONS
1. Soak dried mushrooms.
2. 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.
3. Steam 1-1/2 hours by the bowl-in-a-pot method (see "HOW-TO SECTION").
4. Drain duck, straining its liquid into a saucepan. Wipe out steaming
bowl. Let bird cool slightly; then bone.
5. 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.
6. 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.
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