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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.