Instructions: 1. Mince ginger root and combine it with sherry, salt and pepper. Wipe duck with a damp cloth; then rub mixture into skin. Let stand 1 hour.

2. Place bird in a heavy pan. Cut scallion stalks in 1-inch sections and slice remaining ginger root. Add to pan, along with remaining sherry and salt.

3. Add cold water to cover and bring to a boil; then simmer, covered, until tender (about 2 to 2-1/2 hours).

4. Slice bamboo shoots and shred smoked ham; add to pan during last 10 minutes of cooking.

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