Sweet and Sour Duck Liver with Cucumber

Name: Sweet and Sour Duck Liver with Cucumber
Yield: Serves 4 with 2 Other Dishes
Cuisine: China
Ingredients: 2 ml (⅓ tsp) potato or tapioca flour; 2 cloves garlic, peeled and cut into slices; 5 ml (1 tsp) potato or tapioca flour dissolved in 10 ml (2 tsp) water; 10 ml (2 tsp) caster sugar; .75 ml (⅛ tsp) salt; 4 turns black peppermill; 2.5 ml (½ tsp) Shaoxing wine or medium dry sherry; 3 spring onions, trimmed and cut into 2.5 cm (1 in) sections, white and green parts separated; 7.5 ml (½ tbsp) Shaoxing wine or medium dry sherry; 52.5 ml (3½ tbsp) peanut or vegetable oil; 5 ml (1 tsp) sesame oil; duck livers from 1 large duck, about 115 g (4 oz), trimmed and cut into very thin slices about 2 mm (1/10 in) thick; 22.5 ml (1½ tbsp) Chinese rice vinegar or 15 ml (1 tbsp) white wine vinegar; 2.5 ml (½ tsp) salt; 1 pinch salt or .75 ml (⅛ tsp); 1 long or 2 small cucumbers, about 450 g (1 lb); 2.5 ml (½ tsp) thin or light soy sauce; 60 ml (4 tbsp) chicken stock; 4 thin slices ginger, peeled

Preparation info

Serves
4
with 2 Other Dishes

Difficulty
Medium

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

This dish brings back pleasant memories of summer days in Hong Kong where I grew up. Whenever a duck was served at home, more often than not there would be the accompanying dish of the liver cooked with a light, appetising sweet and sour sauce. I used to love it – and still do.

Ingredients

1 long or 2 small cucumbers, about 450 g (1

Asia
China
Main course
Starter
Side dish
Hong Kong
Summer

Method

Wash and pat dry the cucumbers. Halve lengthways. Using a small knife, remove the seeds, then cut the cucumbers diagonally into very thin slices, about 2 mm (1/10 in) thick.