Serves: 8
Total Calories: 75

6 black, dried 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.

Nutritional Facts:

Serves: 8
Total Calories: 75
Calories from Fat: 36

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Duck
Aromatic Roast Duck
Basic Red-Simmered Duck
Basic Steamed Deep-Fried Duck
Braised Duck
Braised Duck With Mushrooms
Braised Duck With Pear and Chestnuts
Braised Duck With Pineapple
Braised Duck With Potatoes
Braised Duck With Sweet Potatoes
Braised Duck with Onions
Braised Duck, Boned
Braised Duck, In Parts
Cold Roast Duck With Fresh Pineapple
Cold Roast Duck With Pineapple Sauce
Cold Roast Duck with Pickled Vegetables
Deep-Fried Marinated Duck Stuffed With Glutinous Rice
Deep-Fried Steamed Duck Stuffed With Lotus Seeds
Deep-Fried Steamed Duck With Mushrooms And Bamboo Shoots
Deep-Fried Steamed Duck With Taro Root
Deep-Fried Steamed Eight Precious Duck
Deep-Fried Steamed West Lake Duck
Deep-Fried Sweet-and-Pungent Duck
Deep-Fried, Simmered, Deep-Fried Duck
Drunken Duck I
Drunken Duck II
Eight Precious Duck
Liquid-Filled Roast Duck
Liquid-Filled Roast Duck: Basting Mixture A
Liquid-Filled Roast Duck: Basting Mixture B
Liquid-Filled Roast Duck: Filling Mixture A
Liquid-Filled Roast Duck: Filling Mixture B
Liquid-Filled Roast Duck: Filling Mixture C
Liquid-Filled Roast Duck: Filling Mixture D
Liquid-Filled Roast Duck: Filling Mixture E
Liquid-Filled Roast Duck: Filling Mixture F
Liquid-Filled Roast Duck: Filling Mixture G
Liquid-Filled Roast Duck: Filling Mixture H
Nanking Salt Duck
Pan-Fried Duck
Red-Cooked Duck With Five Spices
Red-Cooked Duck With Pork And Chestnuts
Red-Cooked Duck With Tangerine Peel
Red-Cooked On-and-Off Duck
Red-Cooked Shanghai Duck
Red-Simmered Duck With Glutinous Rice
Red-Simmered Duck With Pineapple
Roast Honey Duck I
Roast Honey Duck II
Roast Honey Duck III
Roast Orange Duck
Simmered Deep-Fried Duck
Simmered Roast Duck I
Simmered Roast Duck II
Simple Roast Duck
Steamed Deep-Fried Duck With Tangerine Peel
Steamed Deep-Fried Pressed Duck
Steamed Duck Stuffed With Chinese Lettuce
Steamed Duck With Bamboo Shoots
Steamed Duck With Five Kinds of Sauce
Steamed Duck With Ham And Leeks
Steamed Duck With Pineapple And Preserved Ginger
Steamed Duck With Sherry I
Steamed Duck With Sherry II
Steamed Duck With Two Kinds of Mushrooms
Steamed Duck, Boned And Stuffed
Steamed Tangerine Duck
Stir-Fried Cooked Duck With Bamboo Shoots
Stir-Fried Cooked Duck with Bean Sprouts
Stir-Fried Duck And Vegetables
Stir-Fried Duck And Young Ginger
Stir-Fried Duck With Pineapple Sauce
Stir-Fried Roast Duck With Lichee Fruit I
Stir-Fried Roast Duck With Lichee Fruit II
White-Simmered Duck I
White-Simmered Duck II
White-Simmered Duck With Tangerine Peel
White-Simmered Duck With Wine
White-Simmered Duck in Soup
White-Simmered Roast Duck
White-Simmered Roast Duck With Tangerine Peel