Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 | Dried black mushrooms |
| 1 | Duck; 3 to 4 pounds |
| 4 cups | Water |
| ⅛ pounds | Smoked ham |
| ½ cup | Bamboo shoots |
| 1 | Scallion stalk |
| 2 slices | Fresh ginger root |
| 1 teaspoon | Salt |
1. Soak dried mushrooms.
2. Wipe duck with a damp cloth. Place in a large heatproof bowl and add cold water.
3. Cut ham and bamboo shoots in ¼-inch slices and scallion stalk in 1-inch sections; slice ginger root; cut soaked mushrooms in half if large.
Arrange over duck.
4. Steam by the bowl-in-a-pot method until duck is tender (about 2 hours).
See "HOW-TO SECTION". Sprinkle with salt and serve.
VARIATION: For the ham and vegetables, substitute 4 medium parsnips, peeled and cut in half lengthwise.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .