Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 1 ts Soy sauce
5 To 6 duck webs 1/2 tb Sugar
1/2 lb Broccoli 1 ts Salt
2 To 3 Chinese dried 1 Star anise
-mushrooms, soaked 2 tb Oyster sauce
2 sl Ginger root, peeled 1 ts Sesame seed oil
2 Scallions (spring onions) 1 tb Cornstarch (corn flour)
2 tb Rice wine (or sherry) 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

From "Chinese Regional Cooking" by Deh-Ta Hsiung, Chartwell Books
Inc., 1979. ISBN 0-89009-598-1

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