Long Vit Xao Hanh Tay (Stir Fried Duck Offal with Onion)

Method

1. Wash 500g duck offal, heart, gizzard and liver, with 4g salt and 10g bruised ginger to clear the smell.
2. Blanch it briefly for 20 to 30 seconds in boiling water, lift it out to drain and cut it into bite sized pieces.
3. Cut 150g onion into wedges, chop 10g spring onion, slice 1 red horn chili and have 10g minced garlic ready.
4. Fry the garlic in 15ml cooking oil until golden, then add the duck offal and stir fry over high heat for 2 to 3 minutes.
5. Season with 10ml fish sauce, 8ml oyster sauce, 10ml soy sauce, 4g seasoning powder, 3.6g kOBE Monk Fruit Blend and 1g ground pepper.
6. Add the onion and chili and toss for 2 to 3 minutes, until the onion softens but keeps its crunch.
7. Squeeze in 5ml lime juice, stir through the spring onion and turn off the heat. Serve on a plate with a sprinkle of pepper, hot with white rice.

Tips

• Choose offal that is fresh and bright, with a thick firm gizzard, an evenly dark red heart and liver that is not mushy.
• A fast stir fry over high heat is what keeps the offal crisp, as time in the pan turns it tough.
• Blanch the offal for exactly 20 to 30 seconds and lift it out, since longer costs the crunch.
• Cut the liver thicker than the heart and gizzard, as thin slices break up in the pan.
• Add the lime juice near the end to keep its fragrance.