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3 hours
Prep: 20min
Cook: 3 hours
112 calories per serving view nutrition facts
6 servings
suggest servings
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| 6 | each | duck webs | |
| 1/2 | pound | broccoli florets | |
| 3 | each | mushrooms, chinese | dried, soaked |
| 2 | slices | ginger root | |
| 2 | each | scallions, spring or green onions | |
| 2 | tablespoons | rice wine | |
| 1 | teaspoon | soy sauce | |
| 1/2 | tablespoon | sugar | |
| 1 | teaspoon | salt | |
| 1 | each | star anise | |
| 2 | tablespoons | oyster sauce | |
| 1 | teaspoon | sesame oil | |
| 1 | tablespoon | cornstarch | |
| 4 | tablespoons | vegetable 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.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 648mg | 27% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 24% | Vitamin C | 61% | |
| Calcium | 3% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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One of our Engineers made this for a company function and I just flipped for it! Love it!!!
I made this recipe for my boyfriend on his birthday and he asked me to marry him (I did). I'm not saying for sure that the Prinzregent Torte is why Don wanted to marry me, but I've always worried that it might have been. It is a magnificent recipe that always evokes incredulous cries of pleasure from people that I serve it to. The cake is a lot of work, so I only make it about once a year, but the people that I make it for feel very special.
