| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 6 | Dried black mushrooms | |
| 1 | Duck; 6 to 7 pounds | |
| 8 | c | Water |
| 1/2 | c | Bamboo shoots |
| 2 | sl | Fresh ginger root |
| 1/2 | lb | Smoked ham |
| 1 | ts | Salt |
INSTRUCTIONS
1. Soak dried mushrooms. 2. Wipe duck with a damp cloth. Place in a large heavy pan with water and bring to a boil. Skim off fat. 3. Meanwhile slice bamboo shoots and ginger root. Add to pan, along with smoked ham (in one piece) and soaked mushrooms. 4. Bring to a boil; then simmer, covered, until duck is tender (2 to 2-1/2 hours). Add salt and simmer 5 minutes more. 5. Remove duck, ham and vegetables. Let ham cool slightly; then slice. Place duck in a deep bowl. Lay ham slices over its breast. Garnish with vegetables. 6. Reheat soup. Add to bowl and serve. VARIATION: In step 4, during the last 30 minutes of cooking, add 2 pounds Chinese lettuce, cut in 1-inch strips. In step 5 place lettuce at the bottom of the bowl, with the duck, vegetables and ham on top. Then pick up step 6. 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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