Ingredients
- 6 duck webs
- 3 chinese (dried)
- 2 scallions
- 1 star anise
- 85 gr broccoli
- 60 ml oil
- 30 ml oyster sauce
- 30 ml rice wine
- 8 gr cornstarch
- 6 gr sugar
- 5 ml soy sauce
- 5 ml sesame seed oil
- 3 gr salt
- 2 slices ginger root (sliced)
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
