Yokohama Squash

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Grease the bottom of the vegetable steamer with sesame oil and add heaping tablespoon scoops of the batter spaced evenly about a half inch apart. Cover and steam 20 minutes, or until tested with a toothpick and the centers are dry. To serve, put three dumplings in a small bowl and add hot duck stock to cover. Garnish with chopped spring onions.

To make duck stock:

This recipe was tested with a breed of duck known as Ancona, named after a port town on the Adriatic Coast of Italy.uck seems to complement the sweetness of the ‘Yokohama’ squash.

Yield: 3 quarts (3 liters)
1 duck carcass
half an onion several pieces of daikon (white Japanese radish) or any large, white radish, cut into irregular pieces a small piece of pared ginger root a few leaves of komatsuna (a mild mustard green) or collards
2 or 3 pieces of kombu (sea kelp; optional; see note below)
4 to 6 duck feet (optional)
½ cup (125 milliliters) low sodium soy sauce, or to taste
½ cup (125 milliliters) Chinese cooking wine (optional)

Break up the carcass into pieces and add them, together with the onion, ginger, daikon, collards, kelp and duck feet to 4 quarts (4 liters) of boiling water. Simmer gently for about 1 hour or until reduced by a quarter. Strain, season with the soy sauce and cooking wine, and reserve until needed.

Note: You can order kombu or dried bonito from Eden Foods of Clinton, Mich. Call (888) 441-3336 or visit the Web site for ordering information.

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