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Pickled Duck Tongues


Pickled Duck Tongues
1 pound duck tongues
2 whole star anise
1/2 black cardamon, husk removed and discarded. Smash the half with side of a cleaver
1 teaspoon Sichuan peppercorns (also known as fagara)
1-inch piece of Chinese cinnamon
1 piece tangerine peel, soaked for ten minutes, then minced
1 teaspoon sugar
1 teaspoon coarse salt
2 Tablespoons thin soy sauce
3 Tablespoons Chinese rice vinegar
2 Tablespoons sesame oil
1. Boil duck tongues for five minutes, then drain and discard the water, and rinse them with cold water. Remove the long thin cartilage from each tongue and discard it and the bone directly behind it.
2. Bring two cups of water to the boil, add star anise, cardamon, fagara, cassia, tangerine peel, sugar, and alt and simmer for three minutes. Add soy sauce and vinegarand stir. Add duck tongues and refrigerate overnight.
3. Drain liquid, then add sesame oil to the tongue mixture and serve.
Note: Reserve the other half of the cardamon for another use.

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