Sautéed Duck Livers in Oil (Yóu Bào Yā Gān)

A classic and technically challenging dish. Sliced duck livers are coated in a thin layer of egg-white batter and then gently sautéed in warm oil (a technique called 滑油, huá yóu) to cook them through without overcooking, which would make them tough and grainy. The goal is to achieve a texture that is incredibly tender, smooth, and almost creamy inside. They are then quickly combined with pre-fried scallions and a simple sauce. The dish is deceptively simple, requiring immense skill in temperature and time management to perfect the silken texture of the liver. The flavor is rich, savory, and aromatic from the scallions, highlighting the luxurious quality of the offal.