Recipe for Duck Webs In Oyster Sauce

		Stephen Ceideburg
5.00		To 6 duck webs
0.50	lb	Broccoli
2.00		To 3 Chinese dried
		mushrooms, soaked
2.00	sl	Ginger root, peeled
2.00		Scallions (spring onions)
2.00	tb	Rice wine (or sherry)
1.00	ts	Soy sauce
0.50	tb	Sugar
1.00	ts	Salt
1.00		Star anise
2.00	tb	Oyster sauce
1.00	ts	Sesame seed oil
1.00	tb	Cornstarch (corn flour)
4.00	tb	Oil

Instructions:
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

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