Duck webs in oyster sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 5 | To 6 duck webs | |
| ½ | pounds | Broccoli |
| 2 | To 3 Chinese dried mushrooms, soaked | |
| 2 | slices | Ginger root, peeled |
| 2 | Scallions (spring onions) | |
| 2 | tablespoons | Rice wine (or sherry) |
| 1 | teaspoon | Soy sauce |
| ½ | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 1 | Star anise | |
| 2 | tablespoons | Oyster sauce |
| 1 | teaspoon | Sesame seed oil |
| 1 | tablespoon | Cornstarch (corn flour) |
| 4 | tablespoons | Oil |
Directions
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