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