Title: Duck Webs in Oyster Sauce
Categories: Chinese Poultry Sauce
Yield: 6 Servings
| | | Stephen Ceideburg |
| 5 | | To 6 duck webs |
| 1/2 | lb | Broccoli |
| 2 | | To 3 Chinese dried mushrooms, soaked |
| 2 | sl | Ginger root, peeled |
| 2 | | Scallions (spring onions) |
| 2 | tb | Rice wine (or sherry) |
| 1 | ts | Soy sauce |
| 1/2 | tb | Sugar |
| 1 | ts | Salt |
| 1 | | Star anise |
| 2 | tb | Oyster sauce |
| 1 | ts | Sesame seed oil |
| 1 | tb | Cornstarch (corn flour) |
| 4 | tb | Oil |
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