---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Duck Webs in Oyster Sauce
 Categories: Chinese, Meats
      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
 
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