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Steamed Duck With Ham And Leeks |
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Serves: 4
Print this Recipe
1 duck (3 to 4 pounds)
Water to cover
1 pound smoked ham
1 bunch leeks
2 cups Stock, Chicken, duck or favorite stock
2 slices fresh ginger root
2 tablespoons sherry
3 tablespoons soy sauce
1/2 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 coo1. 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, _Steaming.
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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