I ordered some non-pork lap cheong. One is chicken and one is pure duck liver. Should I just prepare these like I would pork lap cheon; do boil before use to render out fat a bit (I don't think the chicken one will be extremely fatty) or slice and sauté to render fat and prevent from hardening when cooked further? I plan to use them in lo mai gai. My lap cheong hasn't arrived yet but I had Thai chicken lap cheong before and it was really good...sweet and salty and chewy...so I have high hopes it will be tasty. I just don't want to mess it up by not prepping it right.