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