---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Duck Webs in Oyster Sauce
  Categories: Chinese, Meats
       Yield: 6 servings
  
            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
  
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