STEAMED DUCK WITH HAM AND LEEKS

Steamed Duck With Ham And Leeks image

Number Of Ingredients 9

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1 duck (3 to 4 pounds)
water to cover
1 pound smoked ham
1 bunch leek
2 cups Stock, Chicken, duck or favorite stock
2 slices fresh ginger root
2 tablespoons sherry
3 tablespoons soy sauce
1/2 teaspoon salt

Steps:

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.

Nutrition Facts : Nutritional Facts Serves