Braised Duck Liver
A braised dish made with duck liver as the main ingredient, paired with winter bamboo shoots and shiitake mushrooms, simmered in sauce. Nutritious, tender, and richly flavored.
Ingredients
Duck liver (blanched in boiling water, washed, cut into strips)
400 g
Winter bamboo shoots (washed, sliced, blanched in boiling water)
25 g
Dried shiitake mushrooms (washed, halved, blanched in boiling water)
25 g
Scallion (washed, minced)
1
Ginger (washed, minced)
1 small piece
Lard (divided into two portions)
40 g
Sugar (fried to a caramel color)
20 g
Soy sauce
2 tbsp
Cooking wine
1 tbsp
MSG
1 tsp
Stock
10 tbsp
Sweet bean sauce
1 tbsp
Instructions
1
Step 1
Blanch the duck liver in boiling water, then wash and cut it into strips. Wash and slice the winter bamboo shoots; wash and halve the shiitake mushrooms. Blanch both the bamboo shoots and mushrooms in boiling water. Wash and mince the scallion and ginger.
2
Step 2
Heat 20 g of the lard in a wok to about 70% hot. Add the sugar and stir-fry until it turns a caramel-brown color, then add the soy sauce, cooking wine, MSG, stock, scallion, ginger, bamboo shoots, mushrooms, and duck liver. Stew until the flavors are absorbed, then pour into a bowl. Heat the remaining lard to about 80% hot, add the sweet bean sauce and briefly stir-fry, then drizzle it over the duck liver to serve.
