White-simmered duck in soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Dried black mushrooms | |
| 1 | Duck; 6 to 7 pounds | |
| 8 | cups | Water |
| ½ | cup | Bamboo shoots |
| 2 | slices | Fresh ginger root |
| ½ | pounds | Smoked ham |
| 1 | teaspoon | Salt |
Directions
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 2-½ 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, .