What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7410932 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Marinated Duck Tongues


Marinated Duck Tongues
1/2 pound duck tongues
1/2 cup mushroom soy
2 Tablespoons crushed Chinese rock sugar
4 inches stick cinnamon, broken in two
2 star anise
4 inches licorice root, broken into one-inch pieces
2 whole tsao kao, smashed with side of a cleaver
10 whole cloves
1/4 cup whole black tea leaves
1. Blanch duck tongues in two cups of boiling water for one minute. Drain and set aside. When cool, remove the bones and cartilage and discard them.
2. Bring one cup of water to the boil, add the mushroom soy, rock sugar, cinnamon, star anise, licorice root, tsaokao, and cloves and simmer for thirty minutes, then add the tea leaves and simmer five more minutes. Drain, reserving the liquid and discarding the solids.
3. Bring the marinade to the boil and add the duck tongues, reduce heat and simmer for five minutes, then remove from the heat and let rest for one hour.
4. Drain the tongues, and serve them cold.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720