| 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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