127. Stuffed Duck

• A 5- to 5½-lb. duck
• 10 dried Chinese mushrooms
• 2

Bone the duck as directed above. Soak dried mushrooms in water to cover. When softened, remove the stems and dice the caps. Wash and drain glutinous rice.

Sauté mushrooms, spring onion and bamboo with the soy sauce, sugar and 1 tablespoon oil. Add the ham and sauté for a few minutes longer, then add the rice and mix them all together. Place the stuffing inside the body cavity of the bon