Duck webs in oyster sauce

6 servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
5 To 6 duck webs
½ pounds Broccoli
2 To 3 Chinese dried mushrooms, soaked
2 slices Ginger root, peeled
2 Scallions (spring onions)
2 tablespoons Rice wine (or sherry)
1 teaspoon Soy sauce
½ tablespoon Sugar
1 teaspoon Salt
1 Star anise
2 tablespoons Oyster sauce
1 teaspoon Sesame seed oil
1 tablespoon Cornstarch (corn flour)
4 tablespoons Oil

Directions

Remove the outer skin of the duck webs; wash and clean well. Crush the ginger root and onions.

Heat up 2 tablespoons (30ml) oil; toss in the crushed ginger root and onions followed by the duck webs; stir a few times; add rice wine or sherry and soy sauce. After 5 minutes or so, transfer the entire contents to a sand-pot or casserole. Add sugar, a little salt, star anise and a little stock or water. Simmer gently for 3 hours.

Just before serving, stir-fry the broccoli or greens with the Chinese dried mushrooms, a little salt and sugar. Place them on a serving dish, then arrange the duck webs on top of that. Meanwhile heat a little oil in a saucepan, add oyster sauce and sesame seed oil.

Thicken with cornstarch (corn flour) mixed with a little cold water; when it is smooth, pour it over the duck webs and serve.

The oyster sauce enriches the subtle taste of the duck webs From "Chinese Regional Cooking" by Deh-Ta Hsiung, Chartwell Books Inc., 1979. ISBN 0-89009-598-1

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