Title: Steamed Duck with Ham and Leeks
Categories: Poultry
Yield: 4 Servings

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

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 Glen's MM Recipe Archive, http://www.erols.com/hosey.