Steamed Duck with Shiitakes and Black Beans

My dear Barbara Tropp brought me a clever Chinese device, three-pronged tongs that open and close with a sort of plunger. It makes it possible to remove the dish in which the duck steams from the pot without spilling the liquid or burning one’s hands. If one of these is unavailable, use a larger pot, making sure that there is enough room to get in to remove the pie plate on which the duck steams, and add an ex