Duck Liver in Fermented Rice Wine Sauce
Blanch sliced duck liver, then simmer in clear broth with fermented rice wine and seasonings; thicken with cornstarch. Tender in texture with a delicate, fragrant flavor.
Ingredients
duck liver (sliced thin)
325 g
fermented rice wine
60 g
salt
6 g
sugar
7.5 g
MSG
a pinch
water chestnut starch (for thickening)
40 g
clear broth
300 g
lard
a pinch
Instructions
1
Step One
Slice the duck liver into 3 mm thick slices, then briefly blanch in boiling water to remove the gamey smell.
2
Step Two
In a clean pot, pour in the clear broth, then add the salt, MSG, and duck liver slices. Add the fermented rice wine and sugar, bring to a boil, and skim off the foam. Thicken lightly with the wet water chestnut starch, drizzle with a small amount of lard, and serve.
