Chop duck
into large pieces. Mix in marinade. Leave it for 20 minutes. Soak rice
cake in water overnight. Cut into lengths. Blanch in boiling water for a
while. Drain. Rinse fresh bean curd sheets well. Cut into 20cm lengths.
Cut soaked Chinese dried black mushrooms into halves. Roll some duck,
rice cake and mushroom in one bean curd sheet. Repeat until all bean
curd sheets are used up. Then arrange on a greased dish. Steam over high
heat for 15 minutes until done. Drain the liquid off the steamed duck
rolls. Bring the liquid to the boil and stir in cornflour solution to
thicken. Pour over the duck rolls to serve. Fresh bean curd sheets
should be rinsed well and separated before. Rice cakes are hard and dry
when you get it from the store. Soak them overnight before slicing so
that they turn soft easily upon steaming.