Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4                dried duck - chopped into 1/4" wide -- see * note
                        -- pieces
   1      pound         lean ground pork
  10                    water chestnuts -- coarsely chopped
   2      tablespoons   Chinese rice wine
   2      tablespoons   soy sauce -- light
     1/2  teaspoon      fresh ginger root -- grated
   1      tablespoon    cornstarch
   1                    egg
   1      teaspoon      sesame oil
   1                    green onion -- chopped fine
     1/8  teaspoon      freshly-ground black pepper -- or to taste

Preparation:

* Note: Available in Asian or Oriental markets. Cut the duck and soak it in fresh water for 2 hours. Change the water and bring to a simmer. Immediately turn off the stove and leave the duck, covered, in the water for 1/2 hour. Drain and discard the water. Place all the ingredients, except the duck, into a bowl and mix well. Place in a steaming bowl or glass pie plate. Top with the duck slices. Steam in a bamboo steamer for 30 minutes. Comments: The richness of the dried duck invades the pork in this dish. It is common food in Hong Kong, but very uncommon in this country. You might have to get used to the "cured" flavor of the dried duck.