1 (4-5 lb.) duck
3/4 c. sherry
8 dried mushrooms
1/4 c. water
1 can bamboo shoots, sliced
4 med. potatoes, cut into chunks
1 c. water
Salt & pepper to taste
Cornstarch (for thickening)
1 tbsp. shoyu
1/2 tsp. aji (optional)
1 c. sherry

Cut duck into serving pieces. Cut away fat and put duck in pot. Add 3/4 cup sherry and water. Bring to a boil, then simmer for 45 minutes until half done. Add mushrooms, a little salt, pepper and aji. Cook for another 10 minutes. Add bamboo shoots and potatoes. Add 1 cup of water and 1/2 cup sherry. Bring to boil and simmer until done. Thicken with cornstarch and add shoyu sauce.