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南安鴨腎為傳統煲湯常用乾貨食材，經曬乾製作，肉質厚實，口感煙韌。適合配搭豬骨湯、雞湯等家常湯水一同燉煮，亦可加入菜乾、蠔豉，或配紅蘿蔔、蜜棗、南北杏同煲，煮出嘅湯水清甜鮮香。烹調前建議用清水沖洗，可因應烹調方式稍作浸泡。存放請置於陰涼乾爽處，避免陽光直射，開封後建議密封並存放於雪櫃，保持新鮮。
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