| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Meats | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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