Steamed duck with ham and leeks

4 Servings

Ingredients

Quantity Ingredient
1 Duck; 3 to 4 pounds
Water to cover
1 pounds Smoked ham
1 Bunch leeks
2 cups Duck stock
2 slices Fresh ginger root
2 tablespoons Sherry
3 tablespoons Soy sauce
½ teaspoon Salt

Directions

1. Wipe duck with a damp cloth. Place in a pan with cold water to cover and bring to a boil; then simmer, covered, 20 minutes. Drain, reserving duck stock.

2. Let bird cool. Cut meat away from bones in 1- by 2-inch rectangles. Cut smoked ham in similar-size pieces.

3. Cut off long, green, flexible leaves of leeks. With each leaf, tie together one piece of duck and ham, then place in a heatproof bowl.

4. Skim off fat from duck stock. Mince ginger root and combine with stock, sherry, soy sauce and salt. Mix well. Pour over duck-ham bundles.

5. Steam by the bowl-in-a-pot method until duck is tender (about 1 hour).

See "HOW-TO SECTION".

NOTE: This dish is also known as Jade Belt Duck.

VARIATION: Omit the leeks. Arrange the duck and ham rectangles crosswise in alternating layers in the heatproof bowl and top with 6 canned mushrooms; or slice ham very thin and wrap each slice around one piece of duck. Steam as above.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

Related recipes