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Decorated Duck Custard

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250g boiled duck breast
40g ham
15g Koumo mushrooms soaked in water
15g winter bamboo shoots soaked in water
3 egg whites

  • Dice the duck breast and winter bamboo shoots.
  • Cut the ham into strips.
  • Cut the mushrooms in two, stew in soup stock with bamboo shoots.
  • Beat egg white, pour into an oiled plate to make a 1cm thick, 15cm in diameter disc, arrange the ham strips on top in a pattern, steam for 2 minutes.
  • Add diced duck, diced bamboo shoots, mushrooms, cooking wine and salt to a thick soup, bring to the boil, skim, pour into a soup plate, float the steamed pattern on top.

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