Decorated Duck Custard
250g boiled duck breast
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.