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