light soy sauce
Duck Foie Gras
How to make marinated duck liver with salt
First make a pot of onion and ginger water, chopped shallots and ginger pounded out of the sauce, together in the water. Soak the duck liver in the onion-ginger water for at least an hour, tearing off the surface fascia. This step is the key to flavor.
The raw liver is very tender when the fascia is removed, so continue to soak it in the onion-ginger water, preferably overnight in the fridge, to remove all the blood and water and also to keep the liver from aging when it is stewed.
Boil a pot of boiling water, the water is also added to the onion and ginger wine, the water level should be less than the duck liver. Add the duck liver that has been soaked overnight, turn off the heat as soon as it comes to a boil, and let it cook in the remaining heat of the water.
Prepare another pot of marinade. In it, put onion, ginger, pepper, leaves, soy sauce, sugar, more salt. The marinade should lick to feel a little salty so that the marinated duck liver can be flavored and tasted just right. Boil the marinade for a while to release the spices and turn off the heat. Soak the stewed duck liver in the marinade overnight.
Soak the overnight duck liver in the marinade and serve in slices. This is a great way to make sure that you’re getting the most out of your time with your family.