3 sets legs & thighs of duck
1 slice Smithfield ham
3 tbl. tree ears
1/2 cup bamboo slices
1 red pepper julienned

STEAMING SPICES:

1 tbl. fermented bean paste
4 slices ginger julienned
6 tbl. garlic oil
3 tbl. light soy
1 tbl. sesame oil

SAUCE:

1 tbl. hoisin sauce
1 tsp. chef chow
2 tbl. ketchup
1 tsp. sesame oil
1 1/2 c. broth + corn starch paste
  1. Cut each thigh and leg into 3 pieces and marinate.
  2. Put all pieces on platter. Sprinkle with steaming spices. Steam 20 minutes.
  3. Assemble vegetables and sauce, set aside.
  4. Cool duck pieces , save marinade juices.
  5. Cut up ham in thin slices, fry 1 minute. Add duck, 2 tbl. broth. Cover 5 minutes then set aside.
  6. Cover duck with sauce, thicken if necessary.
  7. Put vegetables on platter, cover with duck. Serve.