Preparation:

Mince 1 slice of gingerroot and combine it with sherry, salt and pepper.

Wipe the duck with a damp cloth, then rub the mixture into its skin.

Allow to stand for about 60 minutes. Place the duck in a heavy pan.

Cut the scallion stalks in one-inch sections and slice the remaining 2 slices of gingerroot. Add to the pan, along with remaining sherry and salt.

Add cold water to cover and bring to a boil; then simmer, covered, until tender (about 2 hours 15 minutes).

Slice the bamboo shoots and shred the smoked ham. Add these to the pan about 10 minutes before the duck is done.

Servings: 4 to 6
Source:
Submitted by: Recipe Group Member
Date:

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