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Pickled Duck Tongues
|Pickled Duck Tongues|
1 pound duck tongues
2 whole star anise
1/2 black cardamon, husked and smashed with cleaver handle
1 teaspoon turmeric seeds, smashed with cleaver handle
1 teaspoon Sichuan peppercorns, smashed with cleaver handle
2-inch piece tangerine peel, soaked for ten minutes, then minced
1 teaspoon sugar
1 Tablespoon thin soy sauce
1 Tablespoon Chinese black vinegar
3 Tablespoons Chinese white rice vinegar
2 Tablespoons sesame oil
1. Bring two quarts water to the boil, add duck tongues, reduce heat, and simmer for ten minutes, reserving and straining one cup of the liquid. Rinse them under cold water, and remove both soft bone in front of the tongue and the firm bone in the back, and put them into a glass or other non-reactive bowl.
2. Reheat cup of strained liquid, add four spices, tangerine peel, and sugar and bring to the boil, then reduce heat and add sou sauce and vinegars and simmer two minutes longer, before removing from the heat. Allow to cool for half an hour then pour over the duck tongues.
3. Cover the bowl and refrigerate overnight or up to twelve hours, remove from the refrigerator, drain well, put into a serving bowl, toss with the sesame oil, and serve.