Instructions: * Note: Soybean condiment, available in Oriental markets.

Soak the dried Chinese mushrooms for 3 hours. Drain and discard water.

Pan-brown the duck pieces in a few tablespoons of oil in a large frying pan. Remove the pieces to a 6-quart covered stove-top casserole.

In the same frying pan saute the garlic and ginger for a few moments. Add the green onion and saute for just a moment.

Place all ingredients in the casserole and mix well. Bring to a boil and lower the heat. Simmer, covered, until the duck is very tender, about 1 1/4 hours.

Comments: This is a casserole dish that waits on top of the stove or in the oven until you are ready to serve. Easy, and a mushroom-lovers paradise.

One each star anise may be substituted for the "mein see".

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