Recipe - Steamed Duck With Bamboo Shoots

4 Dried black mushrooms
1 Duck; 3 to 4 pounds
4 cup Water
1/8 pound Smoked ham
One half cup Bamboo shoots
1 Scallion stalk
2 sl Fresh ginger root
1 teaspoon Salt

1. Soak dried mushrooms.

2. Wipe duck with a damp cloth. Place in a large heatproof bowl and add
cold water.

3. Cut ham and bamboo shoots in 1/4inch slices and scallion stalk in
1inch sections; slice ginger root; cut soaked mushrooms in half if large.
Arrange over duck.

4. Steam by the bowlinapot method until duck is tender (about 2 hours).
See "HOWTO SECTION". Sprinkle with salt and serve.

VARIATION: For the ham and vegetables, substitute 4 medium parsnips,
peeled and cut in half lengthwise.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.