Braised Duck Liver (Lu Ya Gan)
卤鸭肝 · pan chinese cuisine
Braised duck liver is a classic Chinese cold dish. The author notes it tastes better than pork liver. The key tip: do not overcook it — slightly tender duck liver tastes best.
Lucia FerrariMilanese living in Chicago. I will die on the hill that carbonara has no cream. Sunday ragù takes six hours and I wouldn't change a thing.Questions & feedback
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Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 321.8(Main ingredients only; seasoning not counted)
- Protein (g)
- 36.3(Main ingredients only; seasoning not counted)
- Fat (g)
- 18.8(Main ingredients only; seasoning not counted)
- Carbs (g)
- 1.7(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 218.4(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Rinse the duck livers well, then soak them, changing the water frequently; you can also soak them in milk. Combine the duck livers with fresh water and bring to a boil, skimming off the blood foam. Add the spices (Sichuan peppercorns, ginger, star anise, cinnamon, and bay leaves). After 10 minutes, turn off the heat, add sugar and salt, and let the livers steep in the covered pot for 30 minutes. Once cooled, transfer to the refrigerator to chill.
✅ Done when: The livers are done when the surface foam has been skimmed, the steeping time has elapsed, and they feel just barely set and still slightly tender rather than firm.