Recipe - Steamed Duck With Ham And Leeks

1 Duck; 3 to 4 pounds
Water to cover
1 pound Smoked ham
1 Bunch leeks
2 cup Duck stock
2 sl Fresh ginger root
2 tablespoon Sherry
3 tablespoon Soy sauce
One half teaspoon 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 2inch rectangles. Cut
smoked ham in similarsize 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 duckham bundles.

5. Steam by the bowlinapot method until duck is tender (about 1 hour).
See "HOWTO 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.