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 6915035 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

Duck Tongues with Sesame Paste


Duck Tongues with Sesame Paste
½ 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
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.

Flavor and Fortune is a magazine of:

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