Chef's Recipes

Hot and sour duck liver salad with mint, coriander and lime

Australian Gourmet Traveller recipe for hot and sour duck liver salad with mint, coriander and lime from Chin Chin restaurant in Victoria.

  • 30 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
Hot and sour duck liver salad with mint, coriander and lime
“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.


  • 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


  • 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