Duck Webs In Oyster Sauce
chinese, poultry, sauces
1 stephen ceideburg
5 to 6 duck webs
1/2 lb broccoli
2 to 3 chinese dried mushrooms, soake; d
2 slice ginger root, peeled
2 scallions (spring onions)
2 tablespoon rice wine (or sherry)
1 teaspoon soy sauce
1/2 tablespoon sugar
1 teaspoon salt
1 star anise
2 tablespoon oyster sauce
1 teaspoon sesame seed oil
1 tablespoon cornstarch (corn flour)
4 tablespoon 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
Yield: 6 servings