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


  • Serves 4 people

  • 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
01   For hot and sour dressing, combine ingredients in a bowl, adjust flavours to taste and set aside.
02   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.
Note 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 Australian Gourmet Traveller.
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