Breaded Duck Liver
A traditional Jinan-style preparation: duck liver is coated in batter, dredged in breadcrumbs, and fried until white on top and golden underneath, with a crisp exterior and tender interior.
Ingredients
Duck liver (washed, sliced into 16 pieces, each about 1 fen thick)
to taste
Fine salt
to taste
Shaoxing wine
to taste
MSG
to taste
Egg white (for batter)
to taste
Wet starch (for batter)
to taste
Flour (for batter)
to taste
Breadcrumbs (to stick on the batter)
to taste
Lard (for deep-frying)
to taste
Instructions
1
Preparation
Marinate the duck liver slices with fine salt, Shaoxing wine, and MSG. In a bowl, combine the egg white, wet starch, and flour to make a batter.
2
Coating
Evenly coat both sides of each duck liver slice with the batter, then press breadcrumbs onto one side only.
3
Frying
Heat lard in a wok over medium heat until it reaches about 60% hot, then add the duck liver slices one by one and fry until cooked through. Remove and drain.
4
Plating
Arrange on a serving plate with the breadcrumb side facing down.
