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
