Dressed Braised Duck Gizzards
Crisp cold duck gizzards, slowly braised in a special braising liquid, sliced, and tossed with pepper and salt.
Ingredients
duck gizzards (washed and blanched in boiling water)
500 g
soy paste (for the braising liquid)
4 tbsp
oyster sauce (for the braising liquid)
3 tbsp
MSG (for the braising liquid)
a pinch
caramel (for the braising liquid)
a pinch
mixed braising spice sachet (for the braising liquid)
1 packet
cinnamon bark (for the braising liquid)
1
rock sugar (for the braising liquid)
2 tbsp
star anise (for the braising liquid)
3
water (for the braising liquid)
4 large bowls
pepper salt (ingredient A)
1 tbsp
red chilies (sliced; ingredient A)
2
garlic sprouts or scallions (chopped; ingredient A)
1
Instructions
1
Blanch
Wash the duck gizzards, blanch them in boiling water, and set them aside.
2
Braise
Bring the braising liquid to a boil to develop its flavor, then reduce the heat. Add the duck gizzards and simmer gently until fully cooked.
3
Toss and Plate
Remove the duck gizzards, drain them, and slice them. While still hot, toss with ingredient A—the pepper salt, sliced red chilies, and chopped garlic sprouts or scallions—then serve.
