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
From "Chinese Regional Cooking" by Deh-Ta Hsiung, Chartwell Books Inc.,
1979. ISBN 0-89009-598-1
Collected by Bert Christensen