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.

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.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.