Teochew Style Braised Duck Liver (潮州卤鸭肝)

潮州卤鸭肝 (Teochew Style Braised Duck Liver) is a classic dish in Chaoshan (Teochew) Cuisine, known for its delicate flavors and tender texture. This dish is often served as part of a multi-course meal or as a side dish to accompany rice or noodles.

Teochew Style Braised Duck Liver (潮州卤鸭肝)

Ingredients

  • 500g duck liver
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 2 cups water
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste

Instructions

  1. Rinse the duck liver and pat dry with paper towels. Cut into bite-sized pieces.
  2. In a bowl, mix together soy sauce, oyster sauce, and sugar. Set aside.
  3. Heat vegetable oil in a pan over medium heat. Add minced garlic and grated ginger, sauté until fragrant.
  4. Add the duck liver pieces to the pan and cook until browned on all sides.
  5. Pour in the soy sauce mixture and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
  6. Season with salt and pepper to taste.
  7. Transfer the braised duck liver to a serving dish and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Protein
12g
Fat
8g
Carbohydrates
6g

Supplies

Knife Cutting board Bowl Pan Serving dish

Tools

Spatula Measuring spoons

Serving suggestions

Serving suggestions: Serve the braised duck liver with steamed rice and stir-fried vegetables for a complete meal.

Tips & tricks

Tips: Be careful not to overcook the duck liver to maintain its tender texture.

Cost

$10