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Sauteed Five-spive Duck Livers with Gao Wah


Sauteed Five-spive Duck Livers with Gao Wah
6 large lobes (from three ducks) or half pound of duck livers
1 cup all purpose flour
2 Tablespoons ground five-spice powder
2 eggs, well beaten
3 Tablespoons corn or canola oil
4 slices fresh ginger
1 or 2 chili peppers (optional)
5 ounces gao wah (leek), cut in two-inch lengths
1. Wash livers and dry with paper towels. Remove connecting membranes or stringy parts, and separate the lobes. Discard any dark spots.
2. Dust the livers with the flour.
3. Add five spice powder to the remaining flour, and mix well.
4. Dip livers in beaten egg, then in remaining flour, and set aside for about fifteen minutes until the flour wets somewhat.
5, Heat oil and stir-fry the ginger (and the chili peppers, if used) for one minute, then discard the ginger (and the chili peppers; or they can remain, if desired). Then add livers and sear one minute per side.
6. Add leeks, turn the livers over, and continue to cook one minute or almost the desired doneness. Stir fry another half minute to mix well. Serve and eat while piping hot.
Note: If any lobe is very large or thick, you may want to cut it in half after it has seared on the first side. At the end, the livers should have a crispy, lacy, but ‘uneven’ crust and be pink in the middle.

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