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Duck Tongues with Sesame Paste

Poultry

Duck Tongues with Sesame Paste
Ingredients:
pound duck tongues
2 Tablespoons coarse salt
1 Tablespoon vegetable oil
8 slices fresh peeled ginger
1 Tablespoon sesame paste
1 Tablespoon sesame oil
2 whole star anise
1 Tablespoon dark soy sauce
1 Tablespoon Chinese rice wine
1 large piece rock sugar
Preparation:
1. Rub duck tongues with coarse salt, then rinse and drain well.
2. Heat wok or fry pan, add the vegetable oil, then the ginger and the tongues and stir fry for one minute before adding the star anise. Boil this for five minutes, then drain and discard the liquid, and let the tongues cool. When they are, bend each one in the center and remove bones and cartilage and discard them.
3. Put the tongues in the soy sauce, wine, sugar, and one cup of water and simmer them for five minutes, then drain and serve.

                                                                                                                                                       
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