Baked Duck Livers 焗 鸭 肝

Bake Duck Livers
  • Ingredients:
  • 2 lb (1 kg) fresh duck livers, can substitute with fresh chicken livers;
  • 1 1/2 tablespoons ginger juice, (1 piece of ginger, about 4 oz (0.25 kg), peeled, grated and squeezed for juice);
  • 1 cup (240 ml) port wine or red wine;
  • 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market like Whole Foods);
  • 2 tablespoons dark soy sauce;
  • 2 tablespoons hoisin sauce in Asian section of the super market;
  • 1 tablespoon safflower oil (for high heat);
  • 1 tablespoon honey;
  • Sea salt.


Serving for 4

  1. Clean the duck livers and pat dry;
  2. Add ginger juice and 1/2 cup (120 ml) of port wine, marinate overnight;
  3. At least an hour before baking, discard the overnight marinate from the livers;
  4. Add the rest of the port wine, Liquid Aminos, dark soy sauce and hoisin sauce to the livers;
  5. Skewer the livers onto bamboo sticks;
  6. Preheat the oven to 400˚F (205˚C);
  7. Heat a sauté pan with safflower oil;
  8. Sear both sides of the livers when oil gets hot;
  9. Transfer the livers onto a baking pan;
  10. Add marinate on top of the livers;
  11. Place in the oven for 10 minutes;
  12. Lower the temperature to 325˚F (165˚C) for another 15 minutes;
  13. Take out and turn livers over;
  14. Coat the livers with honey and place in the broiler for 2 minutes;
  15. It will add a nice crest and texture to the livers;
  16. Watch it carefully to avoid burning;
  17. Plate the livers and add sauce;
  18. Serve warm.

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