|
Title: White-Simmered Duck in Soup Categories: Poultry Yield: 8 Servings 6 Dried black mushrooms 1 Duck; 6 to 7 pounds 8 c Water 1/2 c Bamboo shoots 2 sl Fresh ginger root 1/2 lb Smoked ham 1 ts Salt 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 2-1/2 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 from Glen's MM Recipe Archive, http://www.erols.com/hosey. |