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Braised Duck Liver — finished dish, ready to serve.

Braised Duck Liver

卤鸭肝 · pan chinese cuisine

55 min total40 min cooking3 steps spice level 1/5savory

This simple home-style dish simmers fresh duck liver in a spiced master-style braising liquid, then lets it steep as the pot cools so the liver absorbs the flavor fully.

Hector Nunez's profile photoHector NunezThird-generation taquero turned home cook. Nixtamal from scratch changed my life. Happy to talk tortilla technique with anyone who'll listen.

Nutrition & allergens

Contains:SoyWheat

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (4 servings)

Energy (kcal)
Unknown
Protein (g)
Unknown
Fat (g)
Unknown
Carbs (g)
2.4(Main ingredients only; seasoning not counted)
Sodium (mg)
1849.1(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.

  • ya gan鸭肝

    10.0 piece

  • Yellow onion ingredient identification photo

    onion洋葱

    0.5 whole — cut into small pieces

  • Chinese braising spice mix (lu spice blend) ingredient

    Chinese braising spice mix (lu spice blend)卤料

    1.0 piece

  • Rock sugar ingredient

    Rock sugar冰糖

    5.0 piece

  • Dark soy sauce ingredient identification photo

    dark soy sauce老抽

    0.6 oz

  • cooking wine料酒

    as needed

  • Fine salt ingredient identification photo

    salt盐

    0.63 oz

Techniques you'll use

Steps

  1. 1

    Step 1240 min

    Soak the fresh duck livers in cold water for 3-4 hours, changing the water 3-4 times and gently stirring by hand each time to wash out the blood. Continue until the livers turn pale on the surface with no trace of blood, then drain them and place them in a pot.

    ✅ Done when: The livers look pale white on the surface with no visible blood color, and have soaked for 3-4 hours.

  2. 2

    Step 2250 min

    Medium-high heatMaster-stock braising (lu) ↗
    Braised Duck Liver — step 2 visual checkpoint.

    Add 800 ml of water to the pot along with half an onion cut into small pieces, 1 braising spice packet, salt, dark soy sauce, rock sugar pieces, and cooking wine. Bring to a boil, then simmer for 10 minutes. Turn off the heat and let the livers cool naturally to room temperature in the braising liquid, about 4 hours, so they soak up the flavor. Remove the livers, plate, and serve.

    ✅ Done when: The liquid has boiled and simmered for 10 minutes, and the pot has cooled fully to room temperature after 4 hours of steeping.

  3. 3

    Step 3

    Storage: for any duck liver not eaten in one sitting, store it in the refrigerator at 0-4°C (32-40°F) submerged in its braising liquid.

    ✅ Done when: The livers are fully submerged in braising liquid and refrigerated at 0-4°C (32-40°F).