Ingredients
750 g duck livers (about 1.65 lbs)
Seasonings
15 g scallion segments, 10 g ginger slices, 5 g Sichuan peppercorns, 2 bay leaves, 2 teaspoons salt, 1 teaspoon MSG, 1 tablespoon Shaoxing wine, and a pinch each of chicken bouillon, sugar, sesame oil, and vegetable oil.
Preparation
1. Heat a pan over the stove, add Sichuan peppercorns and bay leaves and dry-fry briefly, then remove and let cool; trim the fat from the duck livers, soak them in clean water, and rinse thoroughly.
2. Add water to a pot and heat to 50°C (120°F), then add the duck livers (using enough water to fully submerge them) and salt. Bring to a boil over medium heat, then turn off the heat, skim off any foam, and let the duck livers soak in the cooking liquid.
Steps
1. Place a clean wok over high heat, add vegetable oil and heat until hot, then first add scallion segments, ginger slices, Sichuan peppercorns, and bay leaves, stir-frying briefly to release their aroma.
2. Pour in an appropriate amount of the original broth used to cook the duck liver, add cooking wine and bring to a boil, strain out any impurities, then pour into a container.
3. Add sugar, MSG, and chicken bouillon powder, stirring to combine into a seasoned sauce, then submerge the duck liver in the sauce and let it marinate for 2 hours until fully flavored.
4. Remove the duck liver from the liquid, brush with sesame oil, slice into large pieces, arrange on a plate, and drizzle with a little of the cooking liquid.