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Duck liver with Sichuan spice
Duck liver with Sichuan spice

250g duck livers
3 whole star anise
1 cinnamon stick
1 tablespoon Sichuan peppercorns
1 tablespoon dried orange peel (see note)
1/4 cup small dried chillies
1/4 cup rice vinegar
2 teaspoons peanut oil

METHOD 1. Sort through the livers, ensuring the bile ducts are removed, and cut off any greenish bits, which are bitter. Carefully pull away sinew and connective tissue then gently rinse. Cut into bite-size pieces and set aside.

2. In a bowl, combine the star anise, cinnamon stick, Sichuan peppercorns, orange peel, rock candy sugar, dried chillies and vinegar.

3. Heat the oil in a wok over a medium to high heat. Add the livers and toss in the oil for 1 minute until just firm then transfer to a serving dish.

4. Pour the vinegar mix into the hot wok and add 2 tablespoons of water. Bring to the boil and stir until the sugar is dissolved (around 1 minute). Remove from the heat, cool slightly and pour over the duck livers.

5. You can serve immediately, but they are best left to marinate for up to 2 hours at room temperature, or in the refrigerator overnight, then brought to room temperature before serving.

Note - Dried orange peel is available from Asian stores or you can make your own. Using a peeler, peel the skin off an orange in wide strips, taking as little pith as possible. Hang the peel over the rack in the oven and turn the oven to 125C. Bake for 30 minutes then turn off the heat and leave until the oven is cool. original

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