Instructions: 1. Soak dried mushrooms.

2. Wipe duck with a damp cloth. Place in a large heavy pan with water and bring to a boil. Skim off fat.

3. Meanwhile slice bamboo shoots and ginger root. Add to pan, along with smoked ham (in one piece) and soaked mushrooms.

4. Bring to a boil; then simmer, covered, until duck is tender (2 to 2-1/2 hours). Add salt and simmer 5 minutes more.

5. Remove duck, ham and vegetables. Let ham cool slightly; then slice.

Place duck in a deep bowl. Lay ham slices over its breast. Garnish with vegetables.

6. Reheat soup. Add to bowl and serve.

VARIATION: In step 4, during the last 30 minutes of cooking, add 2 pounds Chinese lettuce, cut in 1-inch strips. In step 5 place lettuce at the bottom of the bowl, with the duck, vegetables and ham on top. Then pick up step 6.

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