Name: Hot and sour duck liver salad with mint, coriander and lime
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 200 gm duck livers (about 10), trimmed; 2 golden shallots, thinly sliced on a mandolin; 2 apple eggplant (see note), thinly sliced on a mandolin, then placed in acidulated water; 1 cup (loosely packed) coriander, torn; ½ cup (loosely packed) mint, coarsely torn; 3 chive flowers (optional; see note), coarsely torn; 30 gm ground roast rice (see note); 1 tbsp roasted chilli flakes, crushed; 1 long red chilli, thinly sliced into rounds; 5 small red chillies, coarsely chopped; ¼ cup (loosely packed) sawtooth coriander (see note), coarsely torn; Hot and sour dressing; 150 ml lime juice, or to taste; 50 ml fish sauce, or to taste; ½ tsp roasted chilli flakes, or to taste

“When I ate at Chin Chin earlier this year, I asked for the hottest dish. The duck liver salad was the kitchen’s reply. Will they share the recipe?”

Mary Sanderson, Ballarat, Vic

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

2 tbsp vegetable oil

200 gm duck livers (about 10), trimmed

2 golden shallots, thinly sliced on a mandolin

2 apple eggplant (see note), thinly sliced on a mandolin, then placed in acidulated water

1 cup (loosely packed) coriander, torn

½ cup (loosely packed) mint, coarsely torn

3 chive flowers (optional; see note), coarsely torn

30 gm ground roast rice (see note)

1 tbsp roasted chilli flakes, crushed

1 long red chilli, thinly sliced into rounds

5 small red chillies, coarsely chopped

¼ cup (loosely packed) sawtooth coriander (see note), coarsely torn

Hot and sour dressing

150 ml lime juice, or to taste

50 ml fish sauce, or to taste

½ tsp roasted chilli flakes, or to taste

Method

Main

1.For hot and sour dressing, combine ingredients in a bowl, adjust flavours to taste and set aside.

2.Heat oil in a wok over high heat until very hot. Add livers, turn occasionally until golden but still pink in the centre (2-3 minutes), remove and thickly slice. Add to dressing, toss to combine, add remaining ingredients, toss to combine and serve warm.

Apple eggplant are eggplant about the size of a golf ball. Apple eggplant, ground roast rice and sawtooth coriander are available from Asian grocers. Chive flowers are available from select greengrocers.
This recipe is from the August 2012 issue of
.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Lucy Weight

Ingredients

Method

Main

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