HOT & SOUR DUCK LIVER SALAD WITH MINT, CORIANDER & LIME

Prep: 30 mins. Cooking: 5 mins. Serves 4.

2 tbsp vegetable oil

200g duck livers (about 10), trimmed

2 golden shallots, thinly sliced on a mandolin

2 Thai eggplant, thinly sliced on a mandolin and placed in acidulated water until needed (see note)

1 cup loosely packed coriander leaves, torn

½ cup loosely packed mint leaves, coarsely torn

3 chive flowers, coarsely torn (optional, available from Asian grocers)

30g ground roast rice (available from Asian grocers)

1 tbsp roasted chilli flakes, crushed

1 long red chilli, thinly sliced into rounds

5 small red chillies, coarsely chopped

¼ cup loosely packed sawtooth coriander, coarsely torn (available from Asian grocers)

Hot & sour dressing

150ml lime juice, or to taste

50ml fish sauce, or to taste

½ tsp roasted chilli flakes, or to taste

1 To make hot and sour dressing, place all ingredients in a large bowl and mix well. Adjust flavours to taste and set aside.

2 Heat oil in a wok over high heat until very hot. Add livers and cook, turning occasionally, until golden but still pink in the centre, 2-3 mins. Remove from heat and thickly slice. Add to dressing, toss to coat. Drain eggplant, then add to livers along with remaining salad ingredients. Toss to combine. Serve warm.

NOTE Acidulated water is a mixture of cold water and a small amount of vinegar, lemon or lime juice, used to prevent the discolouration of fruit and vegetables.