Duck Webs in Oyster Sauce

[Tara]

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

[Ms.Behavin]

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