Steamed Duck with Ham and Leeks

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Steamed Duck with Ham and Leeks Ingredients

1 Duck; 3 to 4 pounds	2 sl Fresh ginger root
Water to cover	2 tb Sherry
1 lb Smoked ham	3 tb Soy sauce
1 Bunch leeks	1/2 ts Salt
2 c Duck stock

Instructions for Steamed Duck with Ham and Leeks

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 , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PorkCuisine: Uncategorized

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