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White-Simmered Duck in Soup |
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Serves: 8
Print this Recipe
6 dried black mushrooms
1 duck (6 to 7 pounds)
8 cups water
1/2 cup bamboo shoots
2 slices fresh ginger root
1/2 pound smoked ham
1 teaspoon 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.
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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